Milt Butter
From A guide to modern cookery, 1909
Serves 2
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 85. The excerpt below is the record exactly as published.
MILT BUTTER Poach four oz. of milt in a covered and buttered sauté-pan, with the juice of half a lemon; pound in the mortar, and add to the preparation its weight of butter and a teaspoonful of mustard
Cook this with the app: pantry check, scaling, and the assistant.