Montpelier Butter

Ingredients

• a handful of chervil
• a handful of tarragon
• a handful of burnet
• a handful of green onions
• a handful of salt
• the yolks of eight hard-boiled eggs
• ten or twelve anchovies
• two spoonfuls of capers
• a small piece of garlic
• a little cayenne
• nutmeg
• salt
• half a pound of fresh butter
• a spoonful of sweet oil
• a spoonful of tarragon vinegar
• spinach water

Method

1. 1

   Wash and blanch the herbs in boiling water with salt for six minutes.

2. 2

   Cool in cold water, drain, and pound with egg yolks, anchovies, capers, garlic, cayenne, nutmeg, and salt.

3. 3

   Add butter, sweet oil, and tarragon vinegar, rub through a sieve, and add spinach water for color.

4. 4

   Use lobster spawn for red color if desired.

As published

This recipe was extracted from Recipes for the million (1891), page 144. The excerpt below is the record exactly as published.

MONTPELIER (BUTTER OF).— Take a handful of chervil, tarragon, burnet, and green onions ; wash them clean, and blanch them in boiling water, with a handful of salt to keep them green. When they have boiled six minutes take them out, and put into cold water till quite cold. Drain the herbs, then squeeze all the water out, and pound them with the yolks of eight hard-boiled eggs, ten or twelve anchovies, boned, two spoonfuls of capers, a small piece of garlic, a little cayenne, nutmeg, and salt. When pounded very fine, add half a pound of fresh butter, a spoonful of sweet oil and a spoonful of tarragon vinegar. Rub it through a sieve, and to make it greener add spinach water

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