BUTTER, Fairy.
Ingredients.—The yolks of 2 hard-boiled eggs, 1 tablespoonful of orange-flower water, 2 tablespoonfuls of pounded sugar, ¼ lb. of good fresh butter. Mode.—Beat the yolks of the eggs smoothly in a mortar, with the orange-flower water and the sugar, until the whole is reduced to a fine paste; add the butter, and force all through an old but clean cloth by wringing the cloth and squeezing the butter very hard. The butter will then drop on the plate in large and small pieces, according to the holes in the cloth. Plain butter may be done in the same manner, and is very quickly prepared, besides having a very good effect.
BUTTER, to keep Fresh.
Butter may be kept fresh for ten or twelve days by a very simple process. Knead it well in cold water till the buttermilk is extracted; then put it in a glazed jar, which invert in another, putting into the latter a sufficient quantity of water to exclude the air. Renew the water every day.
BUTTER, Maître d’Hôtel, for putting into Broiled Fish just before it is sent to Table.
Ingredients.—¼ lb. of butter, 2 dessertspoonfuls of minced parsley, salt and pepper to taste, the juice of 1 large lemon. Mode.—Work the above ingredients well together, and let them be thoroughly mixed with a wooden spoon. If this is used as a sauce, it may be poured either under or over the meat or fish it is intended to be served with. Average cost, for this quantity, 5d.
Note.—4 tablespoonfuls of Béchamel, 2 do. of white stock, with 2 oz. of the above maître d’hôtel butter stirred into it, and just allowed to simmer for 1 minute, will be found an excellent hot maître d’hôtel sauce.
BUTTER, Melted.
Ingredients.—¼ lb. of butter, a dessertspoonful of flour, 1 wineglassful of water, salt to taste. Mode.—Cut the butter up into small pieces, put it into a saucepan, dredge over the flour, and add the water and a seasoning of salt; stir it one way constantly till the whole of the ingredients are melted and thoroughly blended. Let it just boil, when it is ready to serve. If the butter is to be melted with cream, use the same quantity as of water, but omit the flour; keep stirring it, but do not allow it to boil. Time.—1 minute to simmer. Average cost for this quantity, 4d.