A guide to modern cookery

oz. of butter per two oz.; rub through a fine sieve first, then through muslin. N.B.—The whole crayfish may be pounded, but the tails are usually laid aside with a view to supplying the garnish of the toasts for which the butter is intended. 286—RED-HERRING BUTTER Take the fillets of three red-herrings; remove the skins, and pound finely with three oz. of butter. Rub through a fine sieve. 287—LOBSTER BUTTER Pound four oz. of lobster trimmings and spawn, and a little of the coral with four oz. of butter. Rub through a fine sieve. 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 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. 293—PIMENTO BUTTER Pound four oz. of preserved or freshly-cooked capsicum; add as much butter thereto, and rub through a fine sieve. 294—CAVIARE CREAM Pound four oz. of preserved caviare and add thereto, little by little, two tablespoonfuls of fresh cream and two oz. of softened butter. Rub through a fine sieve, and finish the preparation by an addition of three tablespoonfuls of whisked cream. N.B.—This cream and those that follow often take the place of the butters in the preparation of hors-d’œuvres. The addition of previously well-softened butter to these creams is necessary in order to make them sufficiently consistent when they cool. 295—LOBSTER CREAM Pound four oz. of lobster trimmings, spawn, and coral, and add thereto three tablespoonfuls of fresh cream and two oz.