Almond Butter (Savoury)

Ingredients

• 12 Jordan almonds (or Barcelona nuts)
• 3 ounces of butter
• a pinch of chopped parsley
• a pinch of chives
• a pinch of chopped tarragon
• a pinch of caviare
• salt to taste
• pepper to taste

Method

1. 1

   Pound and peel the almonds with the butter, add the chopped herbs and caviare; season with salt and pepper.

2. 2

   Use for sandwiches or serve instead of cheese.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 68. The excerpt below is the record exactly as published.

Almond Butter (Savoury). Pound and peel 12 Jordan almonds (or Barcelona nuts) with 3 ounces of butter, add a pinch of chopped ])arsley, a pinch of chives, a pinch of chopped tan-agon, and a pinch of caviare ; add salt and pepper to taste. Use this for sandwiches, or hand it instead of cheese, alone, or on biscuits. 470. — Anchovy Pie. Have ready some puff paste, spread a portion of it on a round tin ; have ready some boned and pounded anchovies and some “ thon,” spread a mixture of this, about 1 inch thick, on the paste, cover with another piece of paste, make the edges stick together with a little cold water. Brush over with some yolk of egg, and bake. Small anchovy pies can be made in small tartlet- tins. The “ thon ” can be bought in tins. 471. — French Wine Sauce. Mix thoroughly 1 tablespoonful of potato flour with 1^ ounces of butter ; add half a pint of water, li ounces of brown sugar, a little grated orange-peel ; boil this all up together, and before removing from the Are, add 1 tablespoonful of sherry, 1 tablespoonful of brandy, and 1 tablespoonful of rum. Some persons 190 WHOLESOME COOKERY. use 2 tablespoonfuls of each, wine, brandy, and rum. This is a matter of taste. 472. — French Beans an Gratin, Boil them and, when thoroughly drained, dress them like the turnips (174). 473. — Carried Cabbages. Prepare No. 90 Curry Sauce. Parboil some cab- bages, and finish cooking them slowly by simmering them for one hour in the curry sauce. N.B. — If the cabbages are large ones, cut them in halves or quarters before putting them in the curry sauce. 474. — Curried Cauliflowers. Proceed in the same manner as for Curried Cab- bages. 475. — Dressed Marrows. Cook the vegetable marrows in the usual manner ; drain them ; melt some butter ; add a little pepper to the butter, and salt if necessary ; pour the butter hot over the marrows. N.B. — Cooked cucumbers can be di-essed in the same way. SUNDBIES. 191 476. — Leeks and Brown Butter Boil some leeks ; then drain them very thoroughly ; pour over them some brown butter (No. 121), and serve quite hot. 477. — French Baked Potatoes. Six large potatoes; bake them in the oven; cut them neatly in halves. Scoop out all the potato care- fully, and work it through a sieve ; melt half an ounce of butter in a saucepan ; add 2 tablespoonfuls of milk, 1 teaspoonful of chopped parsley, pej^per and salt to taste ; work this up into a paste over the fire. Now fill each half-potato quite full ; rub the top over with white of egg or a few drops of melted butter ; brown the top either with a salamander or a hot “ iron,” or, failing these articles, put the potato halves into the oven for a few minutes. Serve alone or with cold meats. If you have cream, use it instead of milk. 478. — Lettuce Mould. Wash some lettuces, throw them into boiling water with some salt, and boil them until they are quite tender ; drain them well ; next chop them very fine. A Now put 1 ounce of butter in a saucepan. When it is melted put in the lettuce, and add 3 tablespoonfuls of cream, or gravy ; season with pepper and salt ; next beat 2 yolks of eggs, stir them well into the lettuce, 192 1 VnOLES OME CO OKER Y. and let it get cold \ then whisk 2 whites of eggs to- a stiff froth ; add it to the cold lettuce ; mix very thoroughly ; put the mixture into a well-buttered mould or cake-tin ; press it down well, and steam it for half an hour ; turn it out ; decorate it with fried sippets or slices of hard-boiled eggs. Serve with a brown gravy round it, or a yellow sauce. N.B. — Cooked spinach, or cooked sorrel, can be dressed in this manner. Proceed from A above. 479. — Stuffed Cucumbers. Peel the cucumbers ; cut them into even lengths, about 2^ inches each ; scoop out the seeds to within a quarter of an inch of the bottom, leaving like a “ cup ” made of cucumbei’. Peel 4 tomatoes ; remove the seeds ; add to this a quarter of a pound of bread-crumbs, pepper and salt to taste, 1 teaspoonful of chopped onion, 1 pinch of chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.