Colbert Butter
From Soyer's standard cookery, 1912
Serves 8
Serve with fish prepared a la Colbert.
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.
Colbert Butter. Take one pound of Maitre d'Hotel butter, add six tablespoon- fuls of dissolved, pale meat glaze and one teaspoonful of chopped tarragon
Cook this with the app: pantry check, scaling, and the assistant.