Free Recipes Archive
Heat butter in a pan until it acquires a light brown color. Add a dash of lemon juice and salt and pepper. Use as an accompaniment for fish prepared a la meuniere and for certain vegetables, poached or simmered in Read More …
(see also Maitre d’hotel Butter) 1 teaspoon chopped tarragon 1 tablespoon dissolved meat jelly Prepare Maitre d’hotel Butter. Add chopped tarragon and dissolved meat jelly for 4 oz butter. Use as an accompaniment for fried fish a la Colbert and Read More …
3 oz sweet blanched and washed almonds 5 oz butter Pound almonds to a fine paste, adding a few drops cold water to prevent them turning oily. Add butter. Rub through a fine sieve. Use as a garnish for cold Read More …
5 oz sweet pimentos (red or green) 7 oz butter Pound the pimentos that have been previously stewed in butter, finely in a mortar. Add the butter and rub through a fine sieve. Use the same as garlic butter. Post Read More …
8 large cloves garlic, peeled, blanched, drained and dried 7 oz fresh butter Peel, blanch, drain and dry the garlic cloves, and pound in a mortar with the butter. Rub through a sieve. Use for certain sauces, and as a Read More …
3 oz pressed caviare 5 oz butter Pound pressed caviare in a mortar. Add the butter, and blend well. Rub through a fine sieve. Use as a garnish for canapes a la russe and for various cold hors-d’oeuvre, and for Read More …
Cook butter to a light brown color. Used poured over eggs, lambs or calves brains, skate cooked in court-bouillon, soft roes, and vegetables cooked in water and well drained. The juice of a lemon is squeezed into it if served Read More …
5 tablespoon unsalted butter, room temperature 1/2 bunch parsley, leaves only, chopped 1 small garlic clove, minced 1/2 shallot, minced 1 teaspoon Cognac or other brandy 1/4 teaspoon white pepper Also delicious tossed with pasta, potatoes or green vegetables or Read More …
Wash and dry spinach leaves and pound them in a mortar. Put into a strong cloth, twist to extract all the juice; pour this into a double saucepan to thicken. Turn out onto a muslin cloth stretched over a bowl, Read More …
(see also Crayfish Butter – Hot) Using cooked shrimps, prepare in the same ways as Crayfish Butter – Hot. Use the same as Crayfish Butter – Hot. Shrimp butter, as in the case of other shellfish, may be made using Read More …
5 oz mushrooms butter (to saute) salt pepper 5 oz fresh butter Slice mushrooms; toss briskly in butter, season with salt and pepper, and pound in a mortar. Add fresh butter, blend and rub through a fine sieve. Use as Read More …
Pound in a mortar an equal quantity of butter and green vegetables (green peas, asparagus tips, French beans, etc.) which have been cooked in water, drained and dried. Blend, and rub through a fine sieve. Use as a garnish for Read More …
5 oz butter 2 to 3 tablespoons washed and dried parsley leaved 1 tablespoon capers 1 tablespoon vinegar Cook butter to a dark brown color. Add parsley leaves and capers. Pour the butter into a sauce boat or over the Read More …
(see also Crayfish Butter – Hot) Using shells and trimmings of lobster, which have been cooked in court-bouillon or a la mirepoix, prepare and use as for Crayfish Butter – Hot. This butter is often called red coloring butter, which Read More …
4 oz soft roes of various fish (especially those of carp), poached, cooled and well dried 7 oz butter This butter is prepared by pounding together in a mortar equal quantities of soft roes of pickled herrings and butter, rubbed Read More …
1 oz finely chopped shallots 1-1/4 cups red wine 1 tablespoon dissolved meat jelly or 2 tablespoons rich brown veal stock 5 oz butter 1 tablespoon chopped parsley juice of 1/4 lemon salt pepper Add finely chopped shallots to red Read More …
1-1/2 tablespoons finely chopped shallots 1/3 pint white wine 7 oz softened butter 18 oz beef bone marrow 1 tablespoon chopped parsley juice of 1/2 lemon 1 teaspoon fine salt pinch fresh ground black pepper Add shallots to white wine Read More …