230 Red Colouring Butter


Remove any of the remaining flesh and particles from the outside and inside of any shellfish shells; dry the shells in a slow oven then pound them until fine. Add and mix in an equal quantity of butter, place this mixture in a Bain-marie pot and allow it to melt stirring frequently. Pass through a muslin held over a basin of ice cold water and when solidified place the resultant butter in a cloth and squeeze to remove the water.