MONTPELLIER BUTTER

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

a handful each; tarragon, chervil, burnet, chives, and parsley ↝ Parsley, raw [Not included in a food category]
a handful each; tarragon, chervil, burnet, chives, and parsley ↝ Parsley, raw [Not included in a food category]
a handful each; tarragon, chervil, burnet, chives, and parsley
a handful each; tarragon, chervil, burnet, chives, and parsley ↝ Chives, raw [Vegetables and Vegetable Products]
a handful each; tarragon, chervil, burnet, chives, and parsley ↝ Parsley, raw [Not included in a food category]
the yolks of six boiled eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
six cleaned anchovies
two tablespoonfuls of French capers ↝ Capers, canned [Spices and Herbs]
half a dozen green gherkins ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
six ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two tablespoonfuls of Tarragon-vinegar
six of salad-oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
some spinach-green ↝ Spinach, raw [Vegetables and Vegetable Products]

Instructions (9)

Blanch a handful each of tarragon, chervil, burnet, chives, and parsley.
Expunge the water from the blanched herbs.
Pound the herbs with the yolks of six boiled eggs, six cleaned anchovies, two tablespoonfuls of French capers, and half a dozen green gherkins.
When these ingredients are thoroughly pounded together, mix in six ounces of fresh butter.
Add, by degrees, two tablespoonfuls of Tarragon-vinegar and six of salad-oil.
Season with pepper and salt.
Rub the butter thus prepared through a sieve or tammy.
Colour it with some spinach-green.
Keep it in a basin on the ice till wanted for use.

Original Text

MONTPELLIER BUTTER.
BLANCH a handful each; tarragon, chervil, burnet, chives, and parsley, a handful of each; expunge the water, and pound them with the yolks of six boiled eggs, six cleaned anchovies, two tablespoonfuls of French capers, and half a dozen green gherkins; when these ingredients are thoroughly pounded together, mix in six ounces of fresh butter, then add, by degrees, two tablespoonfuls of Tarragon-vinegar, and six of salad-oil; season with pepper and salt; rub the butter thus prepared through a sieve or tammy, colour it with some spinach-green, and keep it in a basin on the ice till wanted for use.

Notes

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