142. Court Bouillon. — Cut up one good-sized, peeled and well-washed carrot, with a sound onion, and half a bunch of parsley roots, also cut up; brown them in a glassful of white or red wine, according to the fish; add to it any well-washed pieces of fish-heads and a pint of water✪ Court Bouillon. Season with half a pinch each of salt and pepper. Boil well for five minutes; let cool; strain through a napkin or a sieve into a jar, and use when needed. Always avoid straining anything acid into tin or copper vessels — to pre- vent blackening. 143. Cooked Fine Herbs. — Chop up one sound onion and, two well- peeled shallots ; brown them in a saucepan with one ounce of butter, for five minutes, then add double the quantity of finely minced mushrooms and a grain of garlic ; season with half a tablespoonf ul of salt and a tea- spoonful of pepper, and finish with a tablespoonful of chopped parsley✪ Cooked Fine Herbs. Cook ten minutes longer, and then let it cool. 144. Raw Fine Herbs. — Chop separately, half an onion, two shallots, two sprigs of parsley, four hairs of chives, and the same of chervil✪ Raw Fine Herbs; mix thoroughly before using. 145. Butter, maitre d'hotel. — Put one ounce of good butter in a bowl with a teaspoonful of very finely chopped parsley, adding the juice of half a sound lemon. Mingle well with a very little nutmeg✪ Butter, maitre d'hotel, and keep it in a cool place to use when needed. 146. Anchovy Butter. — To one ounce of good butter, add one tea- spoonful of anchovy essence✪ Anchovy Butter; mix well, and keep it on ice — for general use. 147. Butter a la Ravigote. — Pound together in a mortar one sprig of parsley, the same of tarragon, very little chives, the same of chervil, and STOCKS, SAUCES, FORCEMEATS, GARNISHINGS. 171 one small, peeled shallot. Add half a teasponful of anchovy essence, one ounce of good butter, and half a drop of spinach-green✪ Butter a la Ravigote. Rub through a fine sieve, and keep it in a cool place for general use. 148. Horseradish Butter. — Pound in a mortar one teaspoonful of grated horseradish with one ounce of good butter✪ Horseradish Butter, and season with very little red pepper — third of a saltspoonful. Rub through a fine sieve, and keep it in a cool place. When this butter is added to other sauces, it should not boil again. 149. Lobster Butter. — Extract the coral from one cooked lobster (the eggs may be used instead); pound it in a mortar to a paste, mixing it with one ounce of good butter and a teaspoonful of mustard✪ Lobster Butter. Rub through a fine sieve, and keep in a cool place. The butter can also be used for coloring purposes. 150. Crawfish Butter. — Pick the meat from the tails of twelve boiled crawfish; dry the shells, and pound them all together in a mortar, adding one ounce of good butter✪ Crawfish Butter; then place it in a saucepan on a moderate fire, stirring, until it clarifies, for about five minutes; then strain through a napkin, letting it drop into cold water. When it is congealed, take it out, and place it in a warm basin, stirring until it assumes the desired color. The same method can be used for lobsters and shrimps.

AI-modernized reading of the original text

142. Court Bouillon. — Cut up one good-sized, peeled and well-washed carrot, with a sound onion, and half a bunch of parsley roots, also cut up; brown them in a glassful of white or red wine, according to the fish; add to it any well-washed pieces of fish-heads and a pint of water. Season with half a pinch each of salt and pepper. Boil well for five minutes; let cool; strain through a napkin or a sieve into a jar, and use when needed. Always avoid straining anything acid into tin or copper vessels — to prevent blackening. 143. Cooked Fine Herbs. — Chop up one sound onion and, two wellpeeled shallots ; brown them in a saucepan with one ounce of butter, for five minutes, then add double the quantity of finely minced mushrooms and a grain of garlic ; season with half a tablespoonful of salt and a teaspoonful of pepper, and finish with a tablespoonful of chopped parsley. Cook ten minutes longer, and then let it cool. 144. Raw Fine Herbs. — Chop separately, half an onion, two shallots, two sprigs of parsley, four hairs of chives, and the same of chervil; mix thoroughly before using. 145. Butter, maitre d'hotel. — Put one ounce of good butter in a bowl with a teaspoonful of very finely chopped parsley, adding the juice of half a sound lemon. Mingle well with a very little nutmeg, and keep it in a cool place to use when needed. 146. Anchovy Butter. — To one ounce of good butter, add one teaspoonful of anchovy essence; mix well, and keep it on ice — for general use. 147. Butter a la Ravigote. — Pound together in a mortar one sprig of parsley, the same of tarragon, very little chives, the same of chervil, and STOCKS, SAUCES, FORCEMEATS, GARNISHINGS. 171 one small, peeled shallot. Add half a teasponful of anchovy essence, one ounce of good butter, and half a drop of spinach-green. Rub through a fine sieve, and keep it in a cool place for general use. 148. Horseradish Butter. — Pound in a mortar one teaspoonful of grated horseradish with one ounce of good butter, and season with very little red pepper — third of a saltspoonful. Rub through a fine sieve, and keep it in a cool place. When this butter is added to other sauces, it should not boil again. 149. Lobster Butter. — Extract the coral from one cooked lobster (the eggs may be used instead); pound it in a mortar to a paste, mixing it with one ounce of good butter and a teaspoonful of mustard. Rub through a fine sieve, and keep in a cool place. The butter can also be used for coloring purposes. 150. Crawfish Butter. — Pick the meat from the tails of twelve boiled crawfish; dry the shells, and pound them all together in a mortar, adding one ounce of good butter; then place it in a saucepan on a moderate fire, stirring, until it clarifies, for about five minutes; then strain through a napkin, letting it drop into cold water. When it is congealed, take it out, and place it in a warm basin, stirring until it assumes the desired color. The same method can be used for lobsters and shrimps.

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Court BouillonCooked Fine HerbsRaw Fine HerbsButter, maitre d'hotelAnchovy ButterButter a la RavigoteHorseradish ButterHorseradish ButterLobster ButterCrawfish Butter

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