[140a—CHÂTEAUBRIAND[!-- TN: circumflex invisible --] BUTTER]
Reduce by two-thirds four-fifths pint of white wine containing four chopped shallots, fragments of thyme and bay, and four oz. of mushroom parings. Add four-fifths pint of veal gravy, reduce the whole to half, rub it through tammy, and finish it away from the fire with eight oz. of Maître d’Hôtel butter (No. [150]) and half a tablespoonful of chopped tarragon.
[141—COLBERT BUTTER]
Take one lb. of Maître d’Hôtel butter (No. [150]) and add six tablespoonfuls of dissolved, pale meat glaze and one teaspoonful of chopped tarragon.
Serve this sauce with fish prepared à la Colbert.
[55]
][142—RED COLOURING BUTTER]
Put on to a dish any available remains of shell-fish after having thoroughly emptied and well dried them in the oven. Pound them until they form a fine powder, and add their weight of butter.
Put the whole into a saucepan and melt in a [bain-marie], stirring frequently the while. When the butter is quite clarified strain it through muslin, twisting the latter over a tureen of iced-water in which the strained butter solidifies. Put the congealed butter in a towel, press it heavily so as to expel the water, and keep cool in a small bowl.
Remarks.—A very fine and decided red colour is obtained by using paprika as a condiment for sauces intended for poultry and certain butcher’s meats, in accordance with the procedure I recommend for the Hongroise. But only the very best quality should be used—that which is mild and at the same time produces a nice pink colour without entailing any excess of the condiment. Among the various kinds of paprika on the market I can highly recommend that of Messrs. Kotangi, which I have invariably found satisfactory.