Chapter IV · Cold Sauces and Compound Butters · No. 144
144—Various Cullises
Finely pound shrimp and crayfish shells, and combine with these the available creamy parts and spawn of the common and spiny lobsters; add one-quarter pint of rich cream per lb. of the above remains, and strain, first through a fine sieve and then through tammy. This cullis is prepared just in time for dishing up, and serves as a refining principle in certain fish sauces.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 144, p. 55. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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