A guide to modern cookery

Chivry sauce and other sauces that contain herb juices, such as the Venetian, &c. 140a—CHÂTEAUBRIAND BUTTER Reduce by two-thirds four-fifths pint of white wine containing four chopped shallots, fragments of thyme and bay, and four oz. of mushroom parings. Add four-fifths pint of veal gravy, reduce the whole to half, rub it through tammy, and finish it away from the fire with eight oz. of Maître d’Hôtel butter (No. 150) and half a tablespoonful of chopped tarragon. 141—COLBERT BUTTER Take one lb. of Maître d’Hôtel butter (No. 150) and add six tablespoonfuls of dissolved, pale meat glaze and one teaspoonful of chopped tarragon. Serve this sauce with fish prepared à la Colbert. 142—RED COLOURING BUTTER Put on to a dish any available remains of shell-fish after having thoroughly emptied and well dried them in the oven. Pound them until they form a fine powder, and add their weight of butter. Put the whole into a saucepan and melt in a _bain-marie_, stirring frequently the while. When the butter is quite clarified strain it through muslin, twisting the latter over a tureen of iced-water in which the strained butter solidifies. Put the congealed butter in a towel, press it heavily so as to expel the water, and keep cool in a small bowl. _Remarks._—A very fine and decided red colour is obtained by using paprika as a condiment for sauces intended for poultry and certain butcher’s meats, in accordance with the procedure I recommend for the Hongroise. But only the very best quality should be used—that which is mild and at the same time produces a nice pink colour without entailing any excess of the condiment. Among the various kinds of paprika on the market I can highly recommend that of Messrs. Kotangi, which I have invariably found satisfactory. 143—GREEN COLOURING BUTTER Peel, wash, and thoroughly shake (so as to get rid of every drop of water) two lbs. of spinach. Pound it raw and then press it in a strong towel, twisting the latter so as to extract all the vegetable juice. Pour this juice into a sautépan, let it