259 Shellfish Oil

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This preparation can be used to complete a Sauce Mayonnaise which can then serve as an accompaniment for lobster and crawfish and can thus be said to create a new derivation of Mayonnaise.

Pound any available remains and shells of shell fish. Instead of butter use the same amount of oil, weight for weight, as the shellfish, i.e. 1 dl oil equals 95 g (3ยฝ oz approximately) or 6 tbs.

Pound the shellfish remains to a fine paste and add the oil little by little, turning the pestle in the mortar to mix. Pass through a fine sieve and then through a tammy cloth. On no account should this preparation be warmed.