Beurre Colorant rouge (Red Colouring Butter)

Ingredients

• shellfish shell debris
• butter

Instructions

1. Gather all the shellfish shell debris and clear it of every internal and external adherence.
2. Dry it well in the drying-oven and pound it finely, adding the same weight of butter.
3. Melt in a bain-marie, stirring often.
4. Pass through muslin over a bowl of iced water.
5. Press the set butter in a cloth to extract the water from it.