FLAVOURING BUTTERS

Evening Post, Volume CIV, Issue 20, 23 July 1927, Page 13

FLAVOURING BUTTERS

Flavouring butters are specially acceptable for use at outdoor., meals as well as for savouries,' sandwiches, and for invin" flavour to chops,. cutlets, steaks, fillets'! anil fish and poultry dishes, either hot or cold. - ■ • ■ ■

Maitre d'Hotel Butter.-To an ounce of butter add a teaspoonful of chopped parsiey, halt the quantity of chopped- tarragon, sal* >per, or cayenne, and a teaspoon! v .-■non juice. Mix \ together with a knife on a plate ana shape into a pat. Leave it in a cold place until required. The; tarragon may be omitted. Devilled Butter.—Mix an ounce of butter with a pinch each of cayenne, curry po\vder, ground, gingeiy and black »ev>per. . . ~

Shrimp Butter may be made by p'ound--lIJg ua < i gIU of Picked shrimps with l^oz ot butter; add a teaspoonful o£ anchovy paste, season and sieve. Watercress Butter.—Pick the '.eaves from some watercress, wash and chop finely, squeeze dry in a cloth, and to a tablespoonful of the chopped cress allow 2oz of butter. Pound well, with a squeeze of lemon juice, Bait, and pepper Leave m a cold place to harden. Margarine may be used in place of but- , ny ot the above.—From tlie London Daily Mail."