Montpellier Butter

Ingredients

• equal quantities of watercress leaves
• one and one-half ounces of chopped shallots
• one-half ounce of spinach leaves
• one tablespoonful of pressed capers
• four ounces of gherkins
• a garlic clove
• the fillets of four anchovies
• one and one-half pounds of butter
• the yolks of three boiled eggs
• two raw eggs
• two-fifths pint of oil

Method

1. 1

   Blanch equal quantities of watercress leaves, parsley, chervil, chives, and tarragon (six ounces in all), one and one-half ounces of chopped shallots, and one-half ounce of spinach leaves.

2. 2

   Drain, cool, press in a towel to expel water, and pound in a mortar with one tablespoonful of pressed capers, four ounces of gherkins, a garlic clove, and the fillets of four anchovies well washed.

3. 3

   Mix this paste with one and one-half pounds of butter; then add the yolks of three boiled eggs and two raw eggs, and finally pour in by degrees, two-fifths pint of oil.

4. 4

   Strain through a fine sieve, put the butter into a bowl, and stir it well with a wooden spoon so as to make it smooth.

5. 5

   Season with table salt and a little cayenne.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 43. The excerpt below is the record exactly as published.

Montpellier Butter. Blanch equal quantities of watercress leaves, parsley, chervil, chives, and tarragon (six ounces in all) one and one-half ounces of chopped shallots, and one-half ounce of spinach leaves. Drain, cool, press in a towel to expel water, and pound in a mortar with one tablespoonful of pressed capers, four ounces of gherkins, a garlic clove, and the fillets of four anchovies well washed. Mix this paste with one and one-half pounds of butter; then add the yolks of three boiled 'eggs and two raw eggs, and finally pour in by degrees, two-fifths pint of oil

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