1228 Rice pudding with crayfish

• ½ lb, or 1 glass, rice
• ⅜ lb butter

Boil a thick rice porridge in milk after scalding the rice with boiling water. Boil 40 crayfish, peel the tails and claws, and chop fine. Discard the bile, dry the shells, and pound until fine, making enough to fill 1 glass. Prepare crayfish butter from the shells after frying them in