Maître D'Hôtel Butter Recipe

(For Broiled Meats Or Fish)

Cream one fourth cup of butter; add half a teaspoonful of salt, a dash of pepper, half tablespoonful of fine-chopped parsley, and three fourths tablespoonful of lemon juice, very slowly. The heat of the meat or fish will dissolve the butter.

Anchovy Butter Recipe

(For Mackerel Or Other Fish Broiled, Or To Add To A Melted Butter Sauce For Fish)

Cream half cup of butter; add to it, gradually, two tablespoonfuls of essence of anchovies and the juice of half a lemon. Remove the fish to a warm platter, spread the anchovy butter over the fish, and garnish with slices of lemon dipped in chopped parsley.

Lobster Butter Recipe

(For Halibut Or Other White Fish, Broiled, Or To Add To Melted Butter To Serve With Fish, Or To Mask A Fish To Be Served Cold)

Pound the spawn of a lobster with half pound of butter and pass it through a very fine sieve; season with salt and pepper and set aside for use.

Green Butter Recipe

(Same Use As Lobster Butter)

1/4 pound of butter. 2 tablespoonfuls of very fine-chopped parsley. 1/2 peck of spinach. 2 teaspoonfuls of very fine-chopped capers.

Press the spinach, boiled and drained thoroughly, through a cheesecloth. Beat the butter to a cream, gradually add the spinach, parsley, and capers.

Black Butter Recipe (Buerre Noir)

(For Fish, Poached Eggs, Etc.)

Cook half cup (four ounces) of fresh table butter in a frying-pan until it assumes a deep golden color, skim, cook a moment or two longer, then pour off the top, discarding the dark sediment This is also made with parsley, a tablespoonful of leaves, washed, dried, and divided into tiny bits, being added for each ounce of butter. Add the parsley when the butter begins to color; cook until the parsley is crisp.

Clarified Butter Recipe

(For Boiled Fish, Asparagus, Cauliflower, Etc.)

Put half a pound of butter in a saucepan over a slow fire, let boil very gently, skimming occasionally, for about half an hour without discoloring, then pour the clear liquid from the sediment.