Salpicon

Cut in dice an equal quantity of each, and to weigh altogether about one pound and a half, calf sweetbreads, livers, or flesh of fowls, and ham - three kinds in all; also two mushrooms and two truffles; all must be nearly cooked in water beforehand. Put them in a stewpan, season with salt, pepper, a bay-leaf, a clove of garlic, an onion, a sprig of parsley, and one of thyme; cover with half a pint of broth, and as much of white wine; set on a slow fire; it must not boil, but simmer gently; stir now and then till the whole is well cooked; take out the bay-leaf, onion, garlic, parsley, and thyme. In case the sauce should not be thick enough, add a little fecula, stir, and leave awhile longer on the fire, and it is ready for use.

With Truffles

Slice the truffles and put them in a saucepan with a pinch of sugar, broth and claret wine enough to cover them, half of each, simmer for about twenty minutes, add a little potato starch, boil gently till it begins to thicken, and use.

Lobster Butter

Put the flesh of the two large claws of a boiled lobster with a little of the inside, about a tablespoonful, in a mortar and pound well. Add about the same volume of good butter and pound again till the whole is well mixed. It is then mashed through a fine sieve, and is ready for use. When the lobster has coral, it is pounded with the rest, and gives a fine color to the butter.

If the lobster has no coral, a piece of the reddest part of the shell is pounded with the rest, when the butter is to be colored.

This butter may be used instead of ordinary butter for fish-sauces, or for making a maitre d'hotel for boiled fish, or for garnishing the same.

To clarify it, just put the butter into a bowl when made, put the bowl in a boiling bain-marie for about half an hour, take off and immediately turn it through a cloth into a bowl half full of cold water. The cloth must be rather twisted, to cause the butter to run through. When it is in the bowl, stir it till rather hard; work it in a ball, and wipe it dry.

Thus clarified it is finer than when used merely mixed.

The same butter may be made, and in the same way, with craw-fish, prawns, and shrimps.

Horse-Radish Butter

Grate some horse-radish and mix it well with about the same volume of butter, mash through a sieve, and it is ready for use.

Tarragon and garlic butter are made as the above.

If the butter be found too strong, use more butter and less of garlic, etc.

Ravigote Butter (Called Also Beurre De Montpellier)

Blanch the following spices: parsley, tarragon, chives, chervil - parsley and chervil in equal proportion and about half as much of the two others, about two handfuls alto gether - drain dry and put them in a mortar with two anchovies boned, one shallot chopped and bruised in a coarse towel, half a dozen capers, a rather small piece of pickled cucumber, four ounces of butter, two hard-boiled yolks of eggs, and the juice of half a lemon. Pound the whole well together, then add a tablespoonful of essence of spinach, mix well, mash through a sieve, and use.

This butter is excellent to decorate and to eat with cold fish. It is sometimes used with cold birds.

Hazel-Nut Butter

Pound some hazel-nuts or filberts and then mix throughly with good butter, mash through a sieve, and use as ordinary butter. The proportion according to taste. It is easily prepared, and is delicious.

Do the same with pea-nuts, or any other nut.

Melted Butter

Put butter in a crockery vessel and place it above a pan of water or some other liquid, heatea but not boiling, so that the butter will melt slowly and gradually. Sometimes the butter may be wanted soft only, or what is called melted soft, or thoroughly melted. It is easy to obtain those different states above with heated liquor, and the butter, though melted, is more firm than when melted on the fire.

Scented Butter

Whenever a certain flavor is desired with butter, put a piece of firm and good butter in a bowl with a few drops of essence, knead well, and then mash through a sieve.