. The standard domestic science cook book. such compounds follow: 430. MAITRE DHOTEL BUTTER. Chop 1 teaspoonful of parsley, 1 sprig of tarragon, 1 of chervilfine, and mix with 1 oz. of butter; 1 teaspoonful of lemon juiceand a pinch of salt and pepper. Keep on ice. 431. LOBSTER BUTTER. Take roe (eggs) and coral of a lobster. Wash anddry, pound in a mortar and work into a paste with double quantityof butter. Rub through fine sieve and keep in cool place. The same applies to boiled shrimps and anchovies. Butter may also be worked into paste with lemon juice, orgrated cheese, with papr
. The standard domestic science cook book. such compounds follow: 430. MAITRE DHOTEL BUTTER. Chop 1 teaspoonful of parsley, 1 sprig of tarragon, 1 of chervilfine, and mix with 1 oz. of butter; 1 teaspoonful of lemon juiceand a pinch of salt and pepper. Keep on ice. 431. LOBSTER BUTTER. Take roe (eggs) and coral of a lobster. Wash anddry, pound in a mortar and work into a paste with double quantityof butter. Rub through fine sieve and keep in cool place. The same applies to boiled shrimps and anchovies. Butter may also be worked into paste with lemon juice, orgrated cheese, with paprika pepper or lean ham and cream, withchutney and mustard, with red pepper and a pinch each of curry-powder and ground ginger (devilled butter), and so forth, 432. HORSERADISH BUTTER. Grate 1 horseradish root, scraped clean. Mix with % poundbutter, 1 teaspoonful of vinegar and 1 of lemon juice, and pepperand salt. Rub through fine sieve, spread on plate, put on cold, cut in desired shapes and serve with broiled steak. 140 CABBAGE-SAVbiJSTUfPED ^ CHEESU-SAOfiE
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