[148—TARRAGON BUTTER]
Quickly scald and cool eight oz. of fresh tarragon, drain, press in a towel, pound in a mortar, and add to them one lb. of butter. Strain through tammy, and put aside in the cool if it is not to be used immediately.
[149—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 tammy.
[150—BUTTER A LA MAÎTRE D’HÔTEL]
First [manie] and then soften into a cream one-half lb. of butter. Add a tablespoonful of chopped parsley, a little salt and pepper, and a few drops of lemon-juice.
Serve this with grills in general.
[151—MANIED BUTTER]
Mix, until perfectly combined, four oz. of butter and three oz. of sifted flour. This butter is made immediately before the time of dishing up, and is used for quick leasons like the Matelotes, &c.
[57]
]The sauce to which manied butter has been added should not boil if this can possibly be avoided, as it would thereby acquire a very disagreeable taste of raw flour.