145. Butter, maître d’hôtel.
—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 à la Ravigote.
—Pound together in a mortar one sprig of parsley, the same of tarragon, very little chives, the same of chervil, and one small, peeled shallot. Add half a teaspoonful 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.