(577). Butter With Green Gooseberries (Beurre Aux Groseilles A Maquereau)

Have a pound of well picked green gooseberries; pound them well and then add to them one pound of fresh butter, pound again together and season with salt, pepper and tine herbs.

(578). Horseradish Butter (Beurre De Raifort)

Pound four ounces of scraped horseradish with eight ounces of butter, some salt and red pepper; then rub it through a sieve. If this butter be needed to add to a sauce, only put it in at the last moment. Horseradish should not be allowed to boil; neither should it be prepared too long in advance.

(579). Kneaded Butter (Beurre Manie)

Kneaded butter is frequently used at the last moment to thicken sauces and cooked small vegetables. In order to prepare this auxiliary, it is necessary to lay a piece of butter on a plate or in a small vessel, and incorporate into it slowly with a wooden spoon, a sufficient quantity of flour to form a smooth paste, but not too consistent, so that it can easily be dissolved by the heat.

(581). Maitre D'Hotel Butter (Beurre Maitre D'Hotel)

Mix in with some fresh butter, chopped parsley, salt, pepper, and lemon juice.

(582). Montpellier Butter (Beurre Montpellier)

Pick, wash, and blanch one pound of chervil, chives, tarragon, pimpernel, and water-cress; drain and refresh them, then press them well to extract all the water, and pound them in a mortar with six hard boiled egg-yolks, six well washed anchovies, five ounces of pickled gherkins, five ounces of dry capers, and add salt, pepper, and a piece of garlic the size of a pea; pound all together and rub the whole through a fine sieve, and when it has all passed, put two pounds of butter into the mortar, add the strained ravigote, two tablespoonfuls of oil, and one of tarragon vinegar; and mix it all thoroughly together. Montpellier butter should be a pretty, light green color.

(583). Ravigote Or Green Butter (Beurre A La Ravigote Ou Beurre Vert)

Made with one ounce of tarragon, two ounces of chervil, one ounce of chives, well washed, half an ounce of blanched parsley leaves, and one ounce of chopped and blanched shallot; pound all these herbs with half a pound of butter, and color it with some spinach green strained through a sieve.

(584). Saffron Butter (Beurre De Safran)

Lay a pinch of saffron on a plate and work it in a nut of butter with a spatula; it is then ready to use.

(585). Shallot Butter (Beurre D'Echalotes)

Peel and mince finely twelve shallots, then pound them, afterward adding half a pound of butter; rub the compound through a sieve.

(586). Shrimp Butter (Beurre De Crevettesl)

Pound one pound of shrimps without removing their skins, also two ounces of lobster coral; add to this one pound of fresh butter, some salt, cayenne pepper and the juice of a lemon, then press the whole through a sieve.