Yellow Butter

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Pass hard-boiled yolks of eggs through a sieve.
  2. Add the sieved egg yolks to plain butter.
  3. Flavour the butter with soft herring roes, cods' roes, or sounds.
  4. Sharpen the butter with a few capers.
  5. Pound and pass the additions (herring roes, cods' roes, sounds, capers) through the sieve before adding.
Original Text
YELLOW BUTTER.—Hard-boiled yolks of eggs may be passed through the sieve, and be made to form a part of any fancy butter; they tint plain butter yellow, and make a tasty pat if flavoured with soft herring roes, or cods' roes, or sounds, and sharpened with a few capers. These additions must of course be pounded and passed through the sieve.
Notes
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