horseradish to 4oz. of butter or a gill of cream), and
flavouring it with lemon juice or chilli vinegar and a
dash of coralline pepper. Maitre cVhotel butter :
For this blanch some good parsley, press it well in a
clean cloth till dry (but do not squeeze or wring it),
then mince it very finely, and pound it with fresh
butter, a seasoning of salt and white pepper, and
lemon juice, using a tablespoonful of the minced
parsley and the same of strained lemon juice to each
|lb. of butter. If 3oz. or 4oz. of washed, boned,
and pounded anchovies, or an equivalent amount of
essence of anchovy or paste, be added to this it
becomes the well-known green butter. Another form,
sometimes called ravigotte butter, is made by poimd-
ing together a good spray each of parsley, tarragon,
and cheivil, a tiny shallot, and some chives, with a
full ounce of butter, a drop or two of green vegetable
colouring, and either a teaspoonful of essence of
anchovy or some chopped and pounded gherkin,
lastly working in 3oz. or 4oz. of fresh butter and a
dash of grated nutmeg. (This last is also knoAvn as
beurre printanier by M. Urbain Dubois and other
chefs.) Sardine butter is made in the same way by
skinning, boning, and pounding eight sardines, then
mixing them with two or three tablespoonfuls of
blanched and minced parsley, and pounding them
again together, working in gradually 4oz. of fresh
butter and a dash of cayenne.
Devil butter. — Put into a pan a shallot, a spray or
two each of parsley, tarragon, and cheiwil, all minced
fine, and a bay leaf, with enough chilli vinegar to
cover them. Let it boil up, then leave till cold.
SANDWICHES.
23
when jou remove the bay leaf and strain the vinegar.
Pound three or four anchovies with one hard-boiled
egg yolk, 4oz. butter, the herbs and shallot, and a
spoonful of curry paste✪ Devil Butter till quite smooth ; then sieve
it, moistening it with a little of the vinegar, and
adding either cayenne or a drop or two of tabasco to
taste.
Watercress butter. — Choose the finest and greenest
leaves, well wash, drain and dry them, then mince
as finely as possible and work them up with as much
fresh butter as they will take, seasoning as you
do so with a little salt, white pepper, and a few
drops of plain or chilli vinegar, or lemon juice✪ Watercress Butter.
Some cooks wash and mince the watercress twice
before adding the butter, but if properly done once
is sufficient, and gives a stronger watercress flavour
to the butter. Land cress is very good in this way
also.
All these butters are excellent for spreading the
slices of bread and butter used for containing the
sliced meat, game, <fcc., varying them according to
what you use, e.g., using anchovy or mustard butter
for beef, anchovy or sardine butter for mutton,
maitre d’ hotel for fish, or ham butter for chicken,
game, &c. This last is made by mincing or grating
any remains of cold cooked ham, carefully removing
all skin, gristle, or outside pieces ; to each pint of
this mince add a teaspoonful of made mustard, a
dust of cayenne, and, if the ham be very lean, a
tablespoonful of butter✪ Ham Butter. When thoroughly pounded
together press this into jars, paste paper over, cover
dow^ closely, and set these jars in the bain-marie ora
24
SALADS, SANDWICHES, &c.
Page 11 · 3 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
horseradish to 4oz. of butter or a gill of cream), and flavouring it with lemon juice or chilli vinegar and a dash of coralline pepper. Maitre cVhotel butter : For this blanch some good parsley, press it well in a clean cloth till dry (but do not squeeze or wring it), then mince it very finely, and pound it with fresh butter, a seasoning of salt and white pepper, and lemon juice, using a tablespoonful of the minced parsley and the same of strained lemon juice to each |lb. of butter. If 3oz. or 4oz. of washed, boned, and pounded anchovies, or an equivalent amount of essence of anchovy or paste, be added to this it becomes the well-known green butter. Another form, sometimes called ravigotte butter, is made by poimding together a good spray each of parsley, tarragon, and chervil, a tiny shallot, and some chives, with a full ounce of butter, a drop or two of green vegetable colouring, and either a teaspoonful of essence of anchovy or some chopped and pounded gherkin, lastly working in 3oz. or 4oz. of fresh butter and a dash of grated nutmeg. (This last is also known as beurre printanier by M. Urbain Dubois and other chefs.) Sardine butter is made in the same way by skinning, boning, and pounding eight sardines, then mixing them with two or three tablespoonfuls of blanched and minced parsley, and pounding them again together, working in gradually 4oz. of fresh butter and a dash of cayenne.
Devil butter. — Put into a pan a shallot, a spray or two each of parsley, tarragon, and chervil, all minced fine, and a bay leaf, with enough chilli vinegar to cover them. Let it boil up, then leave till cold.
when jou remove the bay leaf and strain the vinegar. Pound three or four anchovies with one hard-boiled egg yolk, 4oz. butter, the herbs and shallot, and a spoonful of curry paste till quite smooth ; then sieve it, moistening it with a little of the vinegar, and adding either cayenne or a drop or two of tabasco to taste.
Watercress butter. — Choose the finest and greenest leaves, well wash, drain and dry them, then mince as finely as possible and work them up with as much fresh butter as they will take, seasoning as you do so with a little salt, white pepper, and a few drops of plain or chilli vinegar, or lemon juice. Some cooks wash and mince the watercress twice before adding the butter, but if properly done once is sufficient, and gives a stronger watercress flavour to the butter. Land cress is very good in this way also.
All these butters are excellent for spreading the slices of bread and butter used for containing the sliced meat, game, <fcc., varying them according to what you use, e.g., using anchovy or mustard butter for beef, anchovy or sardine butter for mutton, maitre d’ hotel for fish, or ham butter for chicken, game, &c. This last is made by mincing or grating any remains of cold cooked ham, carefully removing all skin, gristle, or outside pieces ; to each pint of this mince add a teaspoonful of made mustard, a dust of cayenne, and, if the ham be very lean, a tablespoonful of butter. When thoroughly pounded together press this into jars, paste paper over, cover dow^ closely, and set these jars in the bain-marie ora
Records on this page
Devil ButterWatercress ButterHam Butter