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 …
1-1/2 lb unsalted butter 3 oz finely chopped shallots 2 garlic cloves 2 to 3 tablespoons chopped parsley 4 teaspoon salt 1/2 teaspoon pepper Add finely chopped shallots, garlic cloves pounded into a paste, and chopped parsley to the butter. Read More …
1/2 ounces parsley 1/2 ounces tarragon 1/2 ounces chervil leaves 1/2 ounces fresh burnet 1/2 ounces chives salted water 1 oz chopped, blanched shallots 5 oz butter Blanch parsley, tarragon, chervil leaves, fresh burnet and chives for 3 minutes in Read More …
Pound in a mortar the shells and trimmings of crayfish cooked a la mirepoix (the tails being used for some other dish). Add the same amount of fresh butter and blend well. Put the mixture in a small saucepan standing Read More …
3 oz anchovy fillets 7 oz butter Desalt and dry anchovy fillets and pound them in a mortar with the butter. Rub through a fine sieve. Can be used for garlic butter. Anchovy butter is also a good accompaniment for Read More …
1 lbs. hog jowls 2 cups collard greens 1 cup cream 1/2 cup chardonnay 1/4 cup flour 1/4 cup truffles, finely chopped 1/2 cup butter 1/4 cup chopped parsley 1/4 cup chopped taragon 1 teaspoon salt Chop up hog jowls Read More …