European and American cuisine

Maitre d'Hotel Butter.— Put 2 ounces of butter in a small bowl, stir it to a cream ; add slowly 2 tablespoonfuls of lemon juice, a few drops at a time, 1 teaspoonful grated nutmeg, and 1 tablespoonful fine-chopped parsley. Scallion Butter. — One teaspoonful fine-chopped parsley, the same of chives, tarragon, and chervil, 1 fine-chopped shallot, a few drops of spinach green, and 1 fine-minced anchovy without skin or bones ; mix all well together with 2 tablespoonfuls butter and press through a sieve. Horseradish Butter.— Mix 1 tablespoonful grated horseradish with 1 tablespoonful butter and a little Cayenne pepper. When this butter is used for sauce it must not boiL 112 BUTTERS, Eto. Crawflsh Butter. — Remove the meat from 25 boiled crawfish, dry the shells, put them with 4 ounces of butter into a mortar, and pound fine; place them in a saucepan over the fire, and stir 5 minutes; add 1 pint boiling water, cook 5 minutes; then strain through a napkin into cold water; as soon as the butter is cold and firm, remove from the water, place it in a small saucepan and stir a few minutes over the fire ; it is then ready to use. It may be put in a small glass jar and set in a cool place. Lobster Butter is prepared the same as Crawfish Butter, adding to the dried shells of 2 boiled lobsters 4 ounces butter. Lobster Coral Butter. — Extract the coral from 1 boiled lobster ; pound it in a mortar to a paste ; mix with Y4 pound butter, and press through a fine sieve. This butter is mostly used for coloring purposes. Anchovy Butter.— — Remove the skin and bones from 12 anchovies, wash and dry them ; then mince very fine ; mix with 3 ounces butter, and press through a sieve ; use for sauces. Crab Butter. — Made same as Lobster Butter. PParsley, Fried.— Rinse a handful of fresh parsley in cold water, remove the large stems, and lay the parsley in a napkin to dry ; then throw it in a kettle of hot lard, let it fry 1 minute ; remove with a skimmer ; lay it on blotting paper, sprinkle over some fine salt, and set it in a warm place until ready to serve. Olives— How to prepare.— Take only fine green olives that are not too salt, cut them open and remove the pits ; lay the olives 1 hour in lukewarm water, to remove the salt, then rinse off with cold water, and dry in a napkin ; the olives are then ready either to be filled with forcemeat, or may be cut into small pieces, and boiled a few minutes in a sauce. For decorating cold dishes they are generally filled with anchovy butter. J ESSENCES, Eto. Essence of Mushrooms.— Clean, wash, and chop fine 2 pounds of fresh mushrooms, put them in a saucepan with 1 teaspoonful salt and the juice of 2 lemons ; cover the saucepan, let simmer for 5 minutes ; then add 1 quart of white stock or broth, boil slowly for 40 minutes. Strain through a napkin, fill the essence into small bottles, cork tightly, and save for further use. The essence is used for soups, sauces, and ragouts. Essence of Truffles. — Boil 1 pound fresh truffles with y, pint claret and 1 pint brown stock 1 hour ; then strain through a napkin, fill the essence into small bottles, and use for sauces, soups, and rago&ts.