Practical gastronomy and culinary dictionary

Wash and pick the parsley, cress, and herbs ; blanch for three minutes, strain and cool. Drain well in a cloth and pound in a mortar. Put this on a plate, and clean the mortar. Wipe and bone the anchovies ; pound them in a mortar with the egg-yolks, capers, and gherkins. When quite smooth, add the butter and lastly the green puree. Mix the whole well together. Put through a wire sieve, and use as required. A little spinach greening may be added if the herbs should not colour the butter sufficiently. 76. Beurre d'Anchois (Anchovy Butter). — 6 Gorgona anchovies, 2^ oz. butter, ^ lemon. Soak the anchovies in cold water, drain, take out the bones, wipe dry with a cloth, pound in a mortar with the butter ; add the juice of a lemon, rub through a fine sieve, spread on a plate, put on the ice and use as directed. 77. Beurre de Homard (lobster Butter). — Procure the eggs and coral of a lobster, wash and dry well ; pound in a mortar with double its quantity of fresh butter. Eub through a fine sieve, and keep in a cool place till required. 78. Beurre d'Ecrevisses (Crayfish or Shrimp Butter). — Pound ^ pint of pickled shrimps or prawns in a mortar till smooth, add 3 oz. of fresh butter, 4 oz. anchovy paste ; mix thoroughly and rub through a fine sieve. Keep on the ice till wanted. A little liquid carmine or cochineal may be added to colour if found necessary. 79. Beurre Ravigote (Ravigote or Green Butter). — Wash and pick 1^ oz. chervil, 2 oz. spinach, ^ oz. green chives, 1 oz. tarragon, | oz. parsley. Put it in a sauce- 25 388 EECHERCHE COOKERY. pan with water and blanch. Drain well, and pound in a mortar. Peel three or four shallots, chop finely, cook them in a Httle butter until of a golden colour, and put with the herbs ; work in 6 oz. butter, rub through a fine sieve; add a little pepper and salt, and spinach greening if necessary. The butter is tlien ready for use. 80. Beurre Maitre d'hotel (Maitre d'hotel Butter).— Mix 1 oz. of fresh butter with 1 teaspoonful of chopped parsley, a sprig of tarragon, and 1 of chervil finely chopped, 1 teaspoonful of lemon juice, a pinch of salt and pepper. Spread on a plate, put on the ice, and shape into pats when quite firm. 81. Beurre de Raifort (Horseradish Butter). — Wash a stick of horseradish, scrape off the outer skin, and grate finely the white part. Mix with 8 oz. butter, 1 teaspoonful Chilli vinegar, and a teaspoonful of lemon juice ; season with pepper and salt. Rub through a fine sieve, spread on a plate, and put on the ice. Cut into diamond shapes or little rounds, and serve with grilled fillets of beef (tournedos) or steaks. CHAPTER III. SOUPS (POTAGES). 82. Stock (Bouillon). — The stock is wisely called " the soul of cookery," for it forms the basis of soups, both thick and clear, purees and sauces. It is also used for various other culinary preparations. It consists really of the juice of meat, which is extracted by the process of long and gentle simmering — or, in other words, stock is made by extracting the goodness out of the material used into the liquor.