Pick the meat from the tails of twelve boiled shrimps; dry the shells, and pound them all together in a mortar, adding one ounce of good butter; then place it in a saucepan on a moderate fire, stirring, until it clarifies, for about five minutes; then strain through a napkin, lettingit drop into cold water. When it is congealed, take it out, and place it in a warm Dasin, stirring until it assumes the desired color.