vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Printanier Butter
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 38. The excerpt below is the record exactly as published.
PRINTANIER BUTTER These butters are made from all early-season vegetables, such as carrots, French beans, peas, and asparagus heads. _ When dealing with green vegetables cook quickly in boiling, salted water, drain, dry, pound with their weight of butter
Cook this with the app: pantry check, scaling, and the assistant.