[288—MILT BUTTER]
Poach four oz. of milt in a covered and buttered sauté-pan, with the juice of half a lemon; pound in the mortar, and add to the preparation its weight of butter and a teaspoonful of mustard. Rub through a fine sieve.
[289—MONTPELLIER[!-- TN: original reads "MONTPELIER" --] BUTTER (GREEN BUTTER)]
See Compound Butter for Sauces (No. [153]).
[290—HORSE-RADISH BUTTER]
Grate two oz. of horse-radish and pound with four oz. of butter. Rub through a fine sieve.
[291—SMOKED SALMON BUTTER]
Finely pound four oz. of smoked salmon with as much butter, and rub through a fine sieve.
[292—PAPRIKA BUTTER]
Soften four oz. of butter in a bowl, and mix therewith a small teaspoonful of paprika infused in a few drops of white wine or consommé, with a view to strengthening the colour of the paprika.