Soyer's standard cookery

and drained, the necessary table-salt, and a little ground pepper and a few drops of lemon-juice. This butter must not be completely melted, and is served with grilled beef. Ravigote Butter. Put into a small saucepan of salted, boiling water, six ounces of chervil, parsley, tarragon, fresh pimpernel, and chives, in equal quantities, and two ounces of chopped shallots. Boil quickly for two minutes, drain, cool in cold water, press in a towel to completely remove the water, and pound in a mortar. Now add one-half pound of half-melted butter, mix well with the puree of herbs, and pass through sieve. Chateaubriand Butter. Reduce, by two-thirds, four-fifths of a pint of white wine containing four chopped shallots, fragments of thyme and bay, and four ounces of mushroom -parings. Add four-fifths pint of veal gravy, reduce the whole to half, rub it through sieve, and finish it away from the fire with eight ounces of Maitre d'Hotel butter and a dessertspoonful of chopped tarragon. Colbert Butter. Take one pound of Maitre d'Hotel butter, add six tablespoonfuls of dissolved, pale meat glaze and one teaspoonful of chopped tarragon. Serve with fish prepared a la Colbert. Green Coloring Butter. Peel, wash and thoroughly shake free from water two pounds of spinach. Pound it raw and then press it in a strong towel, twisting the latter so as to extract all the green juice. Pour this into a saucepan, let it coagulate in a bain-marie, and pour it on to a serviette stretched over a bowl in order to drain away the water. Collect the coloring substance on the serviette, using a palette-knife for the purpose, and put into a mortar; mix with half its weight of butter, strain through a sieve, and put aside to cool. This green butter is always preferable to the liquid green found on the market. Various Cullises. Finely pound shrimp and crayfish shells, and combine with these the available creamy parts and spawn of the common and spiny lobsters; add a gill of rich cream per pound of the above remains, and strain through a fine sieve. This cullis is prepared just in time for dishing up, and serves as a refining principle in certain fish sauces. Shrimp Butter. Finely pound any available shrimp remains, add to these their weight of butter, and strain through a sieve. Place in a bowl and put aside In the cool. Shallot Butter. Put eight ounces of roughly minced shallots in the corner of a clean towel, and wash them quickly in boiling water. Cool and press them heavily. Then pound them finely with their own weight of fresh butter and strain through sieve. This butter accentuates the savor of certain sauces, such as Bercy, Ravigote, etc. Crayfish Butter. Pound very finely, the remains and shells of crayfish cooked in Mirepoix. Add their weight of butter, and strain through a fine sieve, to remove any shell particles. Tarragon Butter. Blanch and cool eight ounces of fresh tarragon, drain, press in a towel, pound in a mortar, and add to them one pound of butter. Strain through sieve, and put aside in the cool if not to be used immediately. Lobster Butter. Reduce to a paste in the mortar the spawn, shell, and creamy parts of lobster. Add their equal in weight of butter and strain through sieve. Butter a la Maitre d'Hotel