A guide to modern cookery

oil. Strain through a fine sieve or through tammy, put the butter into a basin, and stir it well with a wooden spoon so as to make it smooth. Season with table-salt and a little cayenne. Use this butter to deck large fish, such as salmon and trout; but it is also used for smaller pieces and slices of fish. _Remarks._—When this butter is specially prepared to form a coat on fish, the oil and the egg yolks are omitted and only butter is used. 154—BLACK BUTTER Put into a frying-pan the necessary amount of butter, and cook it until it has assumed a brown colour and begins to smoke. At this moment add a large pinch of _concassed_ parsley leaves and spread it immediately over the object to be treated. 155—HAZEL-NUT BUTTER Put eight oz. of shelled hazel-nuts, for a moment, in the front of the oven, in order to slightly grill their skins and make them easily removable. Now crush the nuts in a mortar until they form a paste, and add a few drops of cold water with a view to preventing their producing any oil. Add their equivalent in weight of butter and rub through tammy. 156—PISTACHIO BUTTER Put into boiling water eight oz. of pistachios, and keep them on the side of the fire until the peel may be easily removed. Drain, cool in cold water, clean the pistachios, and finely pound while moistening them with a few drops of water. Add two oz. of butter and pass through tammy. 157—PRINTANIER BUTTER These butters are made from all early-season vegetables, such as carrots, French beans, peas, and asparagus heads. When dealing with green vegetables cook quickly in boiling, salted water, drain, dry, pound with their weight of butter, and rub through tammy. With carrots: Mince and cook with consommé, sugar, and butter until the diluent is quite reduced. After cooling they are pounded with their own weight of butter and rubbed through tammy. CHAPTER V =Savoury Jellies or Aspics= Jellies are to cold cookery what consommés and stock are to hot. If anything, the former