The new practical cookery guide

BEURRE COMPOSES (Savoury Butters). These savoury butters are used to finish compound sauces, and to give them the necessary and fluent delicate flavours. Beurre d’Anchois — About a dozen filleted and cleaned anchovies pounded to a puree with about 6oz. to 8oz. of fresh butter, sieved. Beurre cle Caviar — A tablespoonful of caviar pounded with -^lb. of butter, seasoned and sieved. Beurre de Crevettes (Prawn) — About 6oz. of picked prawn pounded with Jib. of butter, seasoned with salt and fresh ground pepper, sieved. Beurre d’ Ec-revisses (Crayfish)— Equal quantity of picked crayfish and fresh butter, sieved. Beurre d’Echallotte — Equal quantity of chopped, blanched, and pounded eschalot and fresh butter, seasoned and sieved. Beurre d' Estragon (Tarragon) — About 6oz. of fresh tarragon pounded with 8oz. of fresh butter, seasoned and sieved. Beurre de Homard (Lobster) — About 1⁄4 lb. of lobster, 1⁄4 lb. of spawn, and 1⁄4 lb. of fresh butter, sieved. Beurre Maitre d'Hotel — Kneaded butter with salt, fresh ground pepper, chopped parsley, and juice of lemon. Plats Farineux ( Farinaceous Dishes). 233 Beurre Manie — Equal quantity of fresh butter and flour kneaded, used for thickening purposes. Beurre Montpellier { Green savoury butter) — Blanched and picked watercress, parsley, tarragon, chervil, sorrel, spinach, and chopped eschalots, pounded and mixed with pounded gherkin, capers, a few anchovy fillets, a soupcon of garlic, hard yolks of eggs, and equal quantity of bulk of fresh butter, seasoned and sieved. Beurre de Moutarde (Mustard) — A tablespoonful of mustard to Jib. butter, seasoned. Beurre de Raifort (Horseradish) — A tablespoonful of finely grated horseradish kneaded with Jib. of butter. PLATS FARINEUX (Farinaceous Dishes). Gniocclii— Made similar to pate a choux with about half a pint of milk, salt, nutmeg, 4oz. of butter ; when boiling, remove from fire, and mix Jib. of sieved flour, stir over fire again a few minutes to form a thick paste, and add gradually, off the fire, five or six eggs, 4oz. of grated parmesan, rolled on floured board into size of Spanish olives, or pressed through a plain piping bag and tube, and blanched and served with cream sauce and cheese. Gniocchi Parmentier — To about lib. of fresh dry mashed potatoes add 2oz. of butter, 6oz. of sieved flour, salt, pepper, and nutmeg, mixed and rolled into size of walnuts. Blanched and served with grated cheese and butter and gratines. The New Practical Cookery Guide. Gniocchi Romaine — About jib. of semolina cooked in a pint of milk, salt and nutmeg ; when cooked, lie with two or three yolks of eggs and spread on a dish to cool, then cut in rings with an inch paste cutter, and served on gratin dish with grated parmesan and gratine or Mornay sauce and gratine. Nouille — One pound of flour, three eggs and five yolks, salt and nutmeg, loz. of butter kneaded to a stiff paste, allowed to stand several hours, then rolled very thin and cut into shreds. Blanched, and served as macaroni. Polenta— About Mb. of ground Italian corn (mais flour) cooked in a quart of water, salt, and nutmeg, fifteen to twenty minutes ; take off fire and add 3oz. of butter and 4oz. of grated cheese, mix thoroughly and spread on a dish to cool, cut in fancy shape, heated in butter when required, and served with grated cheese, or tomato sauce and cheese over. Macaroni.