Chateaubriand Butter

Ingredients

• four-fifths pint of white wine
• four chopped shallots
• fragments of thyme
• bay
• four oz. of mushroom parings
• four-fifths pint of veal gravy
• eight oz. of Maitre d’Hétel butter
• half a tablespoonful of chopped tarragon

Method

1. 1

   Reduce by two-thirds four-fifths pint of white wine containing four chopped shallots, fragments of thyme and bay, and four oz. of mushroom parings.

2. 2

   Add four-fifths pint of veal gravy, reduce the whole to half, rub it through tammy, and finish it away from the fire with eight oz. of Maitre d’Hétel butter and half a tablespoonful of chopped tarragon.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 36. The excerpt below is the record exactly as published.

CHATEAUBRIAND BUTTER Reduce by two-thirds four-fifths pint of white wine contain- ing four chopped shallots, fragments of thyme and bay, and four oz. of mushroom parings. Add four-fifths pint of veal gravy, reduce the whole to half, rub it through tammy, and finish it away from the fire with eight oz. of Maitre d’Hétel butter (No. 150) and half a tablespoonful of chopped tarragon

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