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Montpellier Butter
Montpellier Butter Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2952. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use identified cooked chilled egg yolks and safe cold holding of herb butter. Limites : Herb branch weights, pickle size, sifted recovery and finished spread volume unknown.
Method
Steps
Step 1
Wash listed herbs and leaves, blanch in boiling water two-minute guide, drain and squeeze dry in cloth. Pound with capers, ONE chopped pickle and yolks of TWO cold hard-boiled eggs; sieve to smooth paste.
Step 2
Beat sifted paste with three-quarter-ounce softened butter for five-minute guide, measure FINISHED Montpellier butter, chill safely until used by No2951.
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