Montpelier Butter

Ingredients

• a small handful of chervil
• the leaves of a dozen sprigs of tarragon
• as much burnet
• a few small green onions
• four eggs hard
• ten anchovies, boned and wiped
• a tablespoonful of capers
• a little garlic
• your butter
• two tablespoonfuls of fine olive oil
• a teaspoonful of elder or tarragon vinegar

Method

1. 1

   Wash and blanch herbs, then pound with anchovies, capers, and egg yolks.

2. 2

   Rub garlic into butter, season with pepper, salt, and nutmeg.

3. 3

   Add olive oil and vinegar, color with spinach green or lobster spawn, then rub through a sieve and chill.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 185. The excerpt below is the record exactly as published.

Montpelier Butter. Well Avash a small handful of chervil, the leaves of a dozen sprigs of tarragon, as much burnet, and a few small green onions ; blanch and cool them. Boil four eggs hard ; drain and squeeze your herbs dry, pound them with ten anchovies, boned and wiped, a tablespoonful of capers, the yolks of the eggs ; scrape a little garlic with the point of your knife and rub it into your butter, with a little whole pepper, salt, and grated nutmeg ; the whole well pounded. Add two tablespoonfuls of fine olive oil and a teaspoonful of elder or tarragon vinegar

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