Shellfish Butter

Menon, in the mid-eighteenth century, already used this delicious, beautiful butter, which can be the soul of many a fine sauce or dressing.

Not only must the shellfish shells be dry, but they must still contain some meat in order to obtain a full-bodied taste.

At home, prepare shellfish butter as you need it; it is a preparation which should only be made for celebration dishes. In a small restaurant operation, prepare it each and every week and refrigerate no