Frenchvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tarragon Butter
From Soyer's standard cookery, 1912
Serves 8
Put aside in the cool if not to be used immediately.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 42. The excerpt below is the record exactly as published.
Tarragon Butter. Blanch and cool eight ounces of fresh tarragon, drain, press in a towel, pound in a mortar, and add to them one pound of butter
Cook this with the app: pantry check, scaling, and the assistant.