Montpellier or Green Butter

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

for the butter

three or four sprigs of green tarragon ↝ Parsley, raw [Not included in a food category]
of chervil ↝ Parsley, raw [Not included in a food category]
parsley ↝ Parsley, raw [Not included in a food category]
and fennel ↝ Fennel, bulb, raw [Vegetables and Vegetable Products]
one eschalot
three hard boiled yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
twelve fillets of anchovies ↝ Fish, anchovy [Fish]
a tablespoonful of capers ↝ Capers, canned [Spices and Herbs]
four gherkins ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
a very little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
two tablespoonfuls of salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
three quarters of a pound of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a little Marshall's apple green ↝ Apple, raw [Apples]

Instructions (5)

Blanch together three or four sprigs of green tarragon and of chervil, parsley, and fennel with one eschalot.
Drain dry.
Add three hard boiled yolks of eggs, twelve fillets of anchovies, a tablespoonful of capers, four gherkins, a very little cayenne, two tablespoonfuls of salad oil, three quarters of a pound of fresh butter, a little salt, a little Marshall's apple green.
Pound all together and pass through a hair sieve.
Set in a cool place before serving so that it may become quite firm.

Original Text

Montpellier or Green Butter.—Blanch together three or four sprigs of green tarragon and of chervil, parsley, and fennel with one eschalot, drain dry and add three hard boiled yolks of eggs, twelve fillets of anchovies, a tablespoonful of capers, four gherkins, a very little cayenne, two tablespoonfuls of salad oil, three quarters of a pound of fresh butter, a little salt, a little Marshall's apple green; pound all together and pass through a hair sieve. Set in a cool place before serving so that it may become quite firm. This is nice for garnishing cold trout, salmon, &c.

Notes

—