SHRIMP BUTTER:
1 cup Butter
1 cup Minced cooked shrimp
1/4 teaspoon Salt
Dash paprika
1 tablespoon Lemon juice.
CHIVE BUTTER:
1/2 cup Butter
1/4 cup Chives
4 Dashes Worcestershire sauce
ANCHOVY BUTTER:
1 cup Butter
1/2 cup Minced anchovies or 4 tbsp. anchovy paste
2 teaspoons Lemon juice
4 Dashes onion juice
Variations:
Substitute herring, bloaters, crawfish, lobster, smoked salmon, whitefish or sardines for the anchovies
HORSERADISH BUTTER:
1/2 cup Butter
1/4 cup Grated horseradish
MUSTARD BUTTER:
1/2 cup Butter
1/4 cup Prepared mustard
HAM BUTTER:
1/2 cup Butter
1/4 lb Cooked ham
1 Hard-cooked eggs, chopped
Dash pepper
EGG BUTTER:
1/2 cup Butter
4 Hard-cooked egg yolks
Few grains cayenne
6 Dashes Worcestershire sauce
CHEESE BUTTER:
1/2 cup Butter
1/4 cup Grated Parmesan cheese or 1/2 ounce Roquefort or 1/2 cup snappy cheese spread
PIMIENTO BUTTER:
1/2 cup Butter
1/4 cup Mashed pimiento
2 teaspoons Indian relish, drained
OLIVE BUTTER:
1/4 cup Butter
2 tablespoons Chopped olives
1/4 teaspoon Lemon juice
CHILI BUTTER:
1/4 cup Butter
2 tablespoons Chili sauce, drained
Cream butter thoroughly. Grind fish, meat, or vegetables to a paste and combine with the seasoning and butter. If mixture is not entirely smooth, rub through a sieve. Spread on toast rounds and garnish appropriately or use as a base for sandwich fillings.