Take the humble maitre d’hotel butter as an example, and you
will have some idea of the many purposes for which flavouring butters
can be used.
The following recipes comprise the most popular and most useful
flavouring butters. Each one possesses all the essentials of an
appetising, tasty, and well seasoned compound.
387. JBeuvre d’Anehois (Anchovy Butter). — 6 Gorgona
anchovies, 2^ oz. butter, £ lemon.
Soak the anchovies in cold water, drain, take out the bones, wipe
dry with a cloth, pound in a mortar with the butter ; add the juice of
198
THE NEW CENTURY COOKERY BOOK
a lemon, rub through a fine sieve, spread on a plate, put on the ice,
and use as directed.
388. Heurre a la D table {Devilled Butter). — Mix 1 oz. or
2 oz. of butter with \ teaspoonful of cayenne pepper, a pinch of
curry-powder, a pinch of ground ginger, and a saltspoonful of black
pepper. Spread on a plate, and use for grilled cutlets, chops, &c.
389. H curve d’Hcrevisses { Crayfish or Shrimp Butter). —
Pound \ pint of pickled shrimps or prawns in a mortar till smooth,
add 3 oz. of fresh butter, ^ oz. anchovy paste ; mix thoroughly and
rub through a fine sieve. Keep on the ice till wanted. A little
liquid carmine or cochineal may be added to colour if found
necessary.
390. Heurre JEspaynol {Spanish Blotter). — Pound 2 oz. of
lean ham in a mortar till smooth, then add two tablespoonfuls of well
reduced Espagnole sauce (No. 236) ; incorporate by degrees 6 oz. of
fresh butter, season to taste with pepper and finely grated nutmeg,
and rub through a hair sieve. Keep on the ice till wanted.
391. Heurre de Homard {Lobster Butter). — Procure the
eggs and coral of a lobster, wash and dry well ; pound in a mortar
with double its quantity of fresh butter. Eub through a fine sieve,
and keep in a cool place till required.
392. Heurre au Jambon {Ham Blotter). — Pound 4 oz. of
finely chopped lean ham (cooked), add 2 oz. of butter and a table-
spoonful of double cream ; season to taste with white pepper and
cayenne. Pass through a fine sieve, put it on the ice, and use as
required.
393. Heurre a la Madras {Chutney Blotter). — Pound 4 oz.
Mango chutney in a mortar, add a tablespoonful of French mustard,
and work in 6-8 oz. of fresh butter, season to taste, and add a few
•drops of lemon-juic✪ Heurre a la Madras (Chutney Blotter)e. Eub through a hair sieve, place it on the ice,
and use as required.
394. Heurre Maitre d’ Hotel {Maitre d’ Hotel Butter). — Mix
1 oz. of fresh butter with 1 teaspoonful of chopped parsley, a sprig of
tarragon, and 1 of chervil finely chopped, 1 teaspoonf-ul of lemon
juice, a pinch of salt and pepper✪ Heurre Maitre d’ Hotel (Maitre d’ Hotel Butter). Spread on a plate, put on the ice,
and shape into pats when quite firm.
395. Heurre Montpellier {Montpellier Butter). — Zoz. parsley,
chervil, tarragon, chives and cress, 2 anchovies, 9 yolks of hard-
boiled eggs, 3 oz. butter, 1 teaspoonful capers, 1 gherkin.
Wash and pick the parsley, cress, and herbs ; blanch for three
minutes, strain and cool. Drain well in a cloth and pound in a
mortar. Put this on a plate, and clean the mortar. Wipe and bone
the anchovies ; pound them in a mortar with the egg-yolks, capers,
and gherkins. When quite smooth, add the butter and lastly the
green puree. Mix the whole well together. Put through a wire
sieve, and use as required. A little spinach greening may be added
if the herbs should not colour the butter sufficiently.
BEURRES COMPOSES (. FLAVOURING BUTTERS), ETC. 199
Page 149 · 2 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take the humble maitre d’hotel butter as an example, and you will have some idea of the many purposes for which flavouring butters can be used.
The following recipes comprise the most popular and most useful flavouring butters. Each one possesses all the essentials of an appetising, tasty, and well seasoned compound.
387. Beurre d'Anchois (Anchovy Butter). — 6 Gorgona anchovies, 2.5 oz. butter, 1/2 lemon.
Soak the anchovies in cold water, drain, take out the bones, wipe dry with a cloth, pound in a mortar with the butter ; add the juice of
a lemon, rub through a fine sieve, spread on a plate, put on the ice, and use as directed.
388. Beurre a la Diable (Devilled Butter). — Mix 1 oz. or 2 oz. of butter with 1/4 teaspoonful of cayenne pepper, a pinch of curry-powder, a pinch of ground ginger, and a saltspoonful of black pepper. Spread on a plate, and use for grilled cutlets, chops, &c.
389. Beurre d'Ecrevisses (Crayfish or Shrimp Butter). — Pound 1/2 pint of pickled shrimps or prawns in a mortar till smooth, add 3 oz. of fresh butter, 1/2 oz. anchovy paste ; mix thoroughly and rub through a fine sieve. Keep on the ice till wanted. A little liquid carmine or cochineal may be added to colour if found necessary.
390. Beurre Espagnol {Spanish Blotter). — Pound 2 oz. of lean ham in a mortar till smooth, then add two tablespoonfuls of well reduced Espagnole sauce (No. 236) ; incorporate by degrees 6 oz. of fresh butter, season to taste with pepper and finely grated nutmeg, and rub through a hair sieve. Keep on the ice till wanted.
391. Beurre de Homard (Lobster Butter). — Procure the eggs and coral of a lobster, wash and dry well ; pound in a mortar with double its quantity of fresh butter. Rub through a fine sieve, and keep in a cool place till required.
392. Beurre au Jambon (Ham Butter). — Pound 4 oz. of finely chopped lean ham (cooked), add 2 oz. of butter and a tablespoonful of double cream ; season to taste with white pepper and cayenne. Pass through a fine sieve, put it on the ice, and use as required.
393. Beurre a la Madras (Chutney Butter). — Pound 4 oz. Mango chutney in a mortar, add a tablespoonful of French mustard, and work in 6-8 oz. of fresh butter, season to taste, and add a few drops of lemon-juice. Rub through a hair sieve, place it on the ice, and use as required.
394. Beurre Maitre d'Hotel (Maitre d'Hotel Butter). — Mix 1 oz. of fresh butter with 1 teaspoonful of chopped parsley, a sprig of tarragon, and 1 of chervil finely chopped, 1 teaspoonful of lemon juice, a pinch of salt and pepper. Spread on a plate, put on the ice, and shape into pats when quite firm.
395. Beurre Montpellier (Montpellier Butter). — 2 oz. parsley, chervil, tarragon, chives and cress, 2 anchovies, 9 yolks of hard-boiled eggs, 3 oz. butter, 1 teaspoonful capers, 1 gherkin.
Wash and pick the parsley, cress, and herbs ; blanch for three minutes, strain and cool. Drain well in a cloth and pound in a mortar. Put this on a plate, and clean the mortar. Wipe and bone the anchovies ; pound them in a mortar with the egg-yolks, capers, and gherkins. When quite smooth, add the butter and lastly the green puree. Mix the whole well together. Put through a wire sieve, and use as required. A little spinach greening may be added if the herbs should not colour the butter sufficiently.
BEURRES COMPOSES (. FLAVOURING BUTTERS), ETC. 199
Records on this page
Heurre a la Madras (Chutney Blotter)Heurre Maitre d’ Hotel (Maitre d’ Hotel Butter)