Colbert Butter

Name: Colbert Butter
Yield: 8 servings
Ingredients: one lb. of Maitre d’'Hétel butter; six tablespoonfuls of dissolved, pale meat glaze; one teaspoonful of chopped tarragon

From A guide to modern cookery, 1909

Serves 8

Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 37. The excerpt below is the record exactly as published.

COLBERT BUTTER Take one lb. of Maitre d’'Hétel butter (No. 150) and add six tablespoonfuls of dissolved, pale meat glaze and one teaspoonful of chopped tarragon

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