Montpellier Butter

Ingredients

• ½ pound of parsley
• ½ pound of tarragon
• ½ pound of watercress
• ½ pound of chives
• the yolks of 3 hard-boiled eggs
• 3 anchovies
• 1 tablespoonful of capers
• 1 tablespoonful of gherkins
• a little onion juice
• ½ pound of fresh butter
• 2 tablespoonfuls of olive oil
• 1 tablespoonful of lemon juice

Method

1. 1

   Mix herbs, boil for one minute, drain and chop finely.

2. 2

   Pound with egg yolks, anchovies, capers, gherkins, onion juice, salt, and pepper.

3. 3

   Add butter, olive oil, and lemon juice, mix well, and press through a sieve.

4. 4

   Set on ice until needed.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 23. The excerpt below is the record exactly as published.

a tablespoonful of lemon juice. Strain for use. 55 With a Saucepan over the Sea CHERRY SAUCE. (Qermany. For pork or game.) Wash, stone, and set aside i pound of ripe red cherries. Simmer the kernels, with water to cover, 15 minutes. Then strain the water, add to it the cherries, i pint of water, 4 cloves, i glass of claret, I slice of stale bread, and enough sugar. Cook half an hour, press through a sieve, and re-boil it until rather thick. Serve hot. GARLIC SAUCE. (Provence.) _ The flavor is mild, like almonds, and dear to epicures, when the garlic is boiled in 4 waters, drained, chopped, mixed with sufficient white stock. GOOSEBERRY SAUCE. (England. For mackerel.) Trim and mash a pound of green gooseberries, add sugar to flavor, a spoonful of cornstarch, and the juice of a lemon. Cook 10 minutes, add a pinch of cinnamon and a spoonful of butter, sim- mer until thick, and press through a sieve. ORANGE SAUCE. (Spanish. For game.) Parboil the outer yellow rind of 2 large oranges. Drain these, cut into thin strips, and add the juice and a glass of port wine and }i cup of white stock. Cook ten minutes, strain, and then add salt and pepper, if desired. Serve, separately, in a bowl. 56 With a Saucepan over the Sea MONTPELLIER BUTTER (for garnishing cold fish, jeUies, or filling sandwiches). Mix 54 pound of parsley, tarragon, watercress, and chives, in equal parts. Boil them one minute in hot water, drain and chop them very fine, with the yolks of 3 hard-boiled eggs, 3 anchovies, free from skin and bones, i tablespoonful each of capers and gherkins, chopped fine, a little onion juice, salt, and pepper. Pound these and add ^ pound of fresh butter, 2 tablespoonfuls of olive oil

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