Montpellier Butter

Ingredients

• equal quantities of watercress leaves, parsley, chervil, chives, and tarragon (six oz. in all)
• one and one-half oz. of chopped shallots
• one-half oz. of spinach leaves
• one and one-half Ibs. of butter
• the yolks of three boiled eggs
• two raw eggs
• two-fifths pint of oil
• season with table-salt
• a little cayenne
• the fillets of four anchovies well washed
• four oz. of gherkins
• a garlic clove
• press in a towel to expel water

Method

1. 1

   Boil watercress, parsley, chervil, chives, tarragon, shallots, and spinach for 2 minutes.

2. 2

   Drain, cool, and press to expel water.

3. 3

   Pound with capers, gherkins, garlic, and anchovies.

4. 4

   Mix with butter, egg yolks, and oil.

5. 5

   Strain and stir until smooth.

6. 6

   Season.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 38. The excerpt below is the record exactly as published.

MONTPELLIER BUTTER Put into a saucepan containing boiling water equal quantities of watercress leaves, parsley, chervil, chives, and tarragon (six oz. in all), one and one-half oz. of chopped shallots, and one- half oz. of spinach leaves. Boil for two minutes, then drain, cool, press in a towel to expel water, and pound in a mortar with one tablespoonful of pressed capers, four oz. of gherkins, a garlic clove, and the fillets of four anchovies well washed. Mix this paste with one and one-half Ibs. 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. Strain through a fine sieve or through tammy, put the butter into a basin, and stir it well with a wooden spoon so as to make it smooth. Season with table-salt and a little cayenne

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