A guide to modern cookery

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. 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. 151a—MELTED BUTTER This preparation, which is used principally as a fish sauce, should consist of butter, only just melted, and combined with a little table-salt and a few drops of lemon-juice. It should therefore be prepared only at the last minute; for, should it wait and be allowed to clarify, besides losing its flavour it will be found to disagree with certain people. 152—BUTTER A LA MEUNIÈRE Put into a frying-pan the necessary quantity of butter, and cook it gently until it has acquired a golden tint and exudes a slight smell of nut. Add a few drops of lemon-juice, and pour on the fish under treatment, which should have been previously sprinkled with _concassed_ parsley. This butter is proper to fish “à la Meunière” and is always served on the fish. 153—MONTPELLIER BUTTER Put into a saucepan containing boiling water equal quantities of watercress leaves, parsley, chervil, chives, and tarragon (six oz. in all), one and one-half oz. of chopped shallots, and one-half oz. of spinach leaves. Boil for two minutes, then drain, cool, press in a towel to expel water, and pound in a mortar with one tablespoonful of pressed capers, four oz. of gherkins, a garlic clove, and the fillets of four anchovies well washed. Mix this paste with one and one-half lbs. of butter; then add the yolks of three boiled eggs and two raw eggs, and finally pour in, by degrees, two-fifths pint of