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.
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.
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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