Golden or Egg Butter

Ingredients

• 2 hard-boiled yolks
• | Squeeze of lemon juice
• 2 oz. butter
• | Salt
• | pepper

Method

1. 1

   Pound all together, season to taste and rub through a hair sieve.

2. 2

   Used very often for stuffing eggs and different savouries.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 306. The excerpt below is the record exactly as published.

Golden or Egg Butter 2 hard-boiled yolks. | Squeeze of lemon juice. 2 oz. butter. | Salt, pepper. Pound all together, season to taste and rub through a hair sieve. Used very often for stuffing eggs and different savouries. 765. Green Butter (Beurre Ravigote) 2 oz. butter. Parsley. Chervil. Tarragon. Chives. tea-sp. anchovy es- sence. Seasoning. Take equal quantities of the above herbs, about 1 oz. in all, wash them thoroughly, put them into a saucepan with cold water, and just bring them to the boil. Drain and dry in a cloth, then pound in a mortar and work in the butter and seasoning. Rub through a hair sieve and add a little green colouring if necessary. A little cress may also be used. 766. Ham Butter (Beurre au Jambon) 2 oz. cooked ham. | 1 table-sp. cream or 1 2 oz. butter. Cayenne. | hard-boiled yolk. Chop the ham very finely or put it through the mincing machine. Pound it in a mortar with the other ingredients and rub it through a hair sieve. Used for various hors d’ oeuvres and savouries. 767. Horse-radish Butter 1 stick horse-radish. I 1 tea-sp. chilli vinegar. 2 or 3 oz. butter. I Cayenne. Lemon juice. Clean and scrape the horse-radish and grate the white part of the stick. Pound in a mortar with 769. Lobster Spawn Butter Lobster spawn. Butter. Seasoning. Sometimes lobster spawn can be bought without buying the whole lobster. If taken from a live lobster, cook it in salted water until a bright red colour. Then drain and dry it thoroughly. Pound in a mortar with a double proportion of butter, season to taste, and rub through a hair sieve. 770. Maitre d’Hotel Butter 1 oz. butter. 1 tea-sp. chopped parsley. 1 tea-sp. lemon juice. Put all the ingredients on to a plate, and with a knife work them well together, to form a neat pat. Stand the plate slightly on end, that the lemon juice may run out of the butter again, and set in a cool place or on ice until wanted. The parsley should be very green and very finely chopped to make this butter look well. 771. Shrimp Butter 2 to 3 oz. butter. 1 gill picked shrimps or shrimp remains. 1 tea-sp. anchovy es- sence. Cayenne, salt. Lemon juice. Pound all together in a mortar, season to taste, and rub through a hair sieve. Prawn or Crayfish butter may be made in the same way. 772. Watercress Butter (Beurre de Cresson) Watercress. i Pepper,

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