Epicurean Butter for the Table

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (8)

four cleaned anchovies
a few chives ↝ Chives, raw [Vegetables and Vegetable Products]
a good teaspoonful of green tarragon-leaves ↝ Grape leaves, raw [Vegetables and Vegetable Products]
four green West India gherkins ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
two boiled yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
three ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a good teaspoonful of French mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
little salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (7)

Pound four cleaned anchovies, a few chives, a good teaspoonful of green tarragon-leaves, four green West India gherkins, two boiled yolks of eggs, three ounces of butter, and a good teaspoonful of French mustard.
Mix thoroughly.
Season with little salt.
Rub the butter through a hair-sieve.
Gather it up into a small basin.
Make it sufficiently firm by keeping it on the ice.
Mould it into pats for the purpose of being sent to table to be served with the cheese.

Original Text

EPICUREAN BUTTER FOR THE TABLE.
POUND four cleaned anchovies, a few chives, a good teaspoonful of green tarragon-leaves, four green West India gherkins, two boiled yolks of eggs, three ounces of butter, and a good teaspoonful of French mustard; mix thoroughly, season with little salt, and rub the butter through a hair-sieve; gather it up into a small basin, make it sufficiently firm by keeping it on the ice, and mould it into pats for the purpose of being sent to table to be served with the cheese.

Notes

—