Frenchvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tarragon Butter
From A guide to modern cookery, 1909
Serves 10
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 37. The excerpt below is the record exactly as published.
TARRAGON BUTTER Quickly scald and cool eight oz. of fresh tarragon, drain, press in a towel, pound in a mortar, and add to them one lb. of butter
Cook this with the app: pantry check, scaling, and the assistant.