Beurre de Moutarde [Mustard Butter

For: kidneys, liver, steaks, broiled fish, and sauce enrichments

!/2 cup butter Cream the butter well. A half-teaspoon at a time, beat i to 2 Tb prepared mustard, in the mustard. Beat in seasonings and optional parsley the strong Dijon type or mixed herbs to taste.

Salt and pepper to taste Optional: 2 Tb fresh minced parsley or mixed green herbs

Beurre d'Anchois [Anchovy Butter]

For: broiled fish, egg fillings, sandwiches, sauce enrichments

V2 cup butter Cream the butter well. A half-teaspoon at a time, beat

2 Tb mashed canned ancho- in the anchovies or anchovy paste. Season to taste with vies or 1 Tb anchovy paste pepper, drops of lemon juice, and optional herbs.

Pepper

Lemon juice to taste

Optional: 1 to 2 Tb minced parsley or mixed green herbs

Beurre d'Ail [Garlic Butter]

For: broiled or boiled fish, steaks, hamburgers, lamb chops, boiled potatoes, canapés, sauce and soup enrichments

The smoothest and best-tasting result will be obtained if the garlic is pounded to a paste with a pestle and the butter is gradually pounded into it. A garlic press may be used if you have not the time or patience to pound, but the result will not be as good either in flavor or in texture.

2 to 8 cloves garlic i quart boiling water

Set the unpeeled cloves of garlic in the boiling water, bring to the boil for 5 seconds. Drain, peel, and rinse under cold water. Bring to the boil again for 30 seconds, drain, and rinse. Pound to a smooth paste in a mortar (or put through a garlic press).

Vi cup butter Salt and pepper Optional: 1 to 2 Tb minced parsley or mixed green herbs

Pound or cream the butter and garlic together. Season to taste with the salt, pepper, and optional herbs.

Beurre à l'Oeuf [Egg Yolk Butter]

For: sandwiches, canapés, hard-boiled eggs, and general decoration

Vz cup butter Cream the butter well.

4 sieved hard-boiled egg Beat the sieved egg yolks into the butter and season to yolks taste with salt, pepper, and optional herbs.

Salt and pepper

Optional: i to 2 Tb minced chives or mixed green herbs.

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