Chateaubriand Butter
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 42. The excerpt below is the record exactly as published.
Chateaubriand Butter. Reduce, by two-thirds, four-fifths of a pint of white wine containing four chopped shallots, fragments of thyme and bay, and four ounces of mushroom -parings. Add four-fifths pint of veal gravy, reduce the whole to half, rub it through sieve, and finish it away from the fire with eight ounces of Maitre d'Hotel butter and a dessertspoonful of chopped tarragon
Cook this with the app: pantry check, scaling, and the assistant.