Soyer's standard cookery

First manie and then soften into a cream one-half pound of butter. Add a tablespoonful of chopped parsley, a little salt and pepper, and a few drops of lemon-juice. Serve with grills in general. Manied Butter. Mix, until perfectly combined, four ounces of butter and three ounces of sifted flour. This butter is made immediately before the time of dishing up, and is used for quick liaisons like Matelotes, etc. The sauce to which manied butter has been added should not boil if this can be avoided, as it thereby acquires a very disagreeable taste of raw flour. Melted Butter. This, used principally as a fish sauce, should consist of butter, only just melted, and combined with a little table-salt and a few drops of lemon-juice. It should therefore be prepared only at the last minute; for, should it wait and be allowed to clarify, besides losing its flavor it will be found to disagree with certain people. Butter a la Meuniere. Put into a frying-pan the necessary quantity of butter, and cook gently until it has acquired a golden tint and exudes a slight smell of nut. Add a few drops of lemon- juice, and pour on the fish under treatment, which should have been previously sprinkled with concassed parsley. This butter is proper to fish & la Meuniere, and is always served on the fish. Montpellier Butter. Blanch equal quantities of watercress leaves, parsley, chervil, chives, and tarragon (six ounces in all) one and one-half ounces of chopped shallots, and one-half ounce of spinach leaves. Drain, cool, press in a towel to expel water, and pound in a mortar with one tablespoonful of pressed capers, four ounces of gherkins, a garlic clove, and the fillets of four anchovies well washed. Mix this paste with one and one-half pounds of butter; then add the yolks of three boiled eggs and two raw eggs, and finally pour in by degrees, two-fifths pint of oil. Strain through a fine sieve, put the butter into a bowl, and stir it well with a wooden spoon so as to make it smooth. Season with table salt and a little cayenne. Use this butter to deck large fish, such as salmon, and trout; it is also used for smaller pieces and slices of fish. Black Butter. Put into a frying pan the necessary amount of butter, and cook it until it has a brown color and begins to smoke. At this moment add a large pinch of concassed parsley leaves and spread it immediately over the object to be treated. Hazel-Nut Butter. Put eight ounces of shelled hazel-nuts, for a moment, in the front of the oven, in order to slightly grill their skins and make them easily removable. Now crush the nuts in a mortar until they form a paste, and add a few drops of cold water with a view to preventing their producing any oil. Add their equivalent in weight of butter and rub through sieve. Pistachio Butter. Put into boiling water half pound of pistachios, and keep them on the side of the fire until the peel may be easily removed. Drain, cool in cold water, clean the pistachios, and finely pound while moistening them with water. Add two ounces of butter and pass through sieve. Printanier Butter. These butters are made from all early-season vegetables, such as carrots, French-beans, peas and asparagus heads.