Butters

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (14)

Hot Butter

a teaspoonful of either cayenne, coralline pepper, curry powder, or mustard flour ↝ Peppers, raw, NFS [Other vegetables and combinations]
5oz. to 6oz. of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]

Anchovy Butter

six to eight well washed and boned anchovies
an equivalent amount of anchovy paste or essence ↝ Fish, anchovy [Fish]
a full ounce of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a few drops of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Horseradish Butter

some horseradish ↝ Horseradish [Mustard and other condiments]
an equal quantity of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a drop or two of chilli vinegar ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]

Maitre d'Hotel Butter

sufficient nice green parsley to fill a tablespoon ↝ Parsley, raw [Not included in a food category]
2oz. or 3oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tablespoonful of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a dust of white pepper ↝ Spices, pepper, white [Spices and Herbs]

Other butters mentioned

Ham, Cayenne, Lobster, or Shrimp Butter, etc.

Instructions (4)

For Hot Butter: rub up a teaspoonful of either cayenne, coralline pepper, curry powder, or mustard flour with 5oz. to 6oz. of fresh butter, being careful to get it to a perfectly smooth paste.
For Anchovy Butter: Pound six to eight well washed and boned anchovies (or, though not so good, an equivalent amount of anchovy paste or essence) to a smooth paste with a full ounce of fresh butter, seasoning it with a few drops of lemon juice.
For Horseradish Butter: Grate down as finely as possible some horseradish and pound it to a smooth paste with an equal quantity of fresh butter, sieve it and finish off with a drop or two of chilli vinegar.
For Maitre d'Hotel Butter: Blanch and mince sufficient nice green parsley to fill a tablespoon, and pound it to a smooth paste with 2oz. or 3oz. of butter, a tablespoonful of lemon juice, and a dust of white pepper. (Keep this in a cool place, and do not work it too much in the making.)

Original Text · last edited 4 days ago

Butters.—Savoury butters are much used in foreign kitchens, either as garnish, or to put the finishing touches to any delicate sauce. Hot Butter: For this purpose rub up a teaspoonful of either cayenne, coralline pepper, curry powder, or mustard flour with 5oz. to 6oz. of fresh butter, being careful to get it to a perfectly smooth paste. Anchovy Butter: Pound six to eight well washed and boned anchovies (or, though not so good, an equivalent amount of anchovy paste or essence) to a smooth paste with a full ounce of fresh butter, seasoning it with a few drops of lemon juice. Horseradish Butter: Grate down as finely as possible some horseradish and pound it to a smooth paste with an equal quantity of fresh butter, sieve it and finish off with a drop or two of chilli vinegar. Delicious with beef, hot or cold. Maitre d'Hotel Butter: Blanch and mince sufficient nice green parsley to fill a tablespoon, and pound it to a smooth paste with 2oz. or 3oz. of butter, a tablespoonful of lemon juice, and a dust of white pepper. (Keep this in a cool place, and do not work it too much in the making.) Ham, Cayenne, Lobster, or Shrimp Butter, etc., may be all

Notes

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