Perigord Butter
From The "Queen" cookery books: Entrees, 1901
This butter adds flavor to beef or mutton dishes.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 12. The excerpt below is the record exactly as published.
Perigord butter. As French women say, vous m'en clirez des nouvelles, if your cook has taken trouble with the dish. For this Perigord butter, mince down five or six good sized truffles, and cook them for a few minutes in a gill of Madeira or sherry with a seasoning of pepper ; pound these when cool in a mortar, with 4oz. of butter and half of a well washed anchovy
Cook this with the app: pantry check, scaling, and the assistant.