The ideal cookery book / by M.A. Fairclough. With 48 coloured plates by A.H. Sands, and about 250 illustrations in the text.

  • Fairclough, M. A. (Margaret Alice)
Date:
[between 1910 and 1919?]
Catalogue details

Licence: In copyright

Credit: The ideal cookery book / by M.A. Fairclough. With 48 coloured plates by A.H. Sands, and about 250 illustrations in the text. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    54/1072 page 30
    FLAVOURING BUTTERS, FORCEMEATS, ETC. Flavouring butters are used in cookery for many purposes—amongst others, in the construction of hors d’ceuvres and savouries, to serve with grilled fish and meat, in the making of sandwiches, and for giving the finishing touch to sauces. In the latter case the butter is added just before serving ; it gives mellowTiess to the sauce, and also imparts to it the special flavour of the ingredient wliich has been employed in the making of the butter. The principal recipes for these fiavouring butters are here given. FLAVOURING BUTTERS 174. BEURRE D’ANCHOIS (ANCHOVY BUTTER). 2 ozs. butter, j 4 Gorgona anchovies, or juice of ^ lemon. | 1 oz. anchovy paste. Wash the anchovies, scrape them, take out the bones and pound in a morta» with the butter, add the juice of the lemon, and rub the mixture through a sieve. Use as required. If the anchovy paste is used, work it into the butter ; adf] lemon- juice, and use. 175. BEURRE A LA MADRAS (CHUTNEY BUTTER). 3 ozs. butter. | 2 ozs. chutney. | lemon-juice. | cayenne. i salt. Pound the chutney with the butter, add a few drops of lemon-juice, work in a jttle salt and cayenne, rub through a sieve, and use as required. 176. BEURRE A LA DIABLE (DEVILLED BUTTER). 2 ozs. butter. I ^ saltspoonful black I ^ teaspoonful curry-powder. ^ teaspoonful paprika. I pepper. a pinch of cayenne. Mix the peppers and curry-powder into the butter. Spread on a plate, and put on ice. Use for grilled meats. 177. BEURRE DE RAIFORT (HORSERADISH BUTTER). J horseradish. | 4 ozs. butter. | juice of J lemon. | pepper and salt. Wash and scrape the horseradish, grate it finely, work it into the butter, season vdth salt and pepper, add the lemon-juice, and rub through a fine sieve. 178. BEURRE AU JAMBON (HAM BUTTER). 2 ozs. butter. | 3 ozs. lean cooked ham. j 1 tablespoonful cream. | cayenne. Mi nee the ham, put it into a mortar with the butter, pound well, add the cream aiid a pinch of cayenne, rub through a sieve. Use as required. 179. BEURRE DE HOMARD (LOBSTER BUTTER). 1 lobster shell. | coral and spawn. | equal weight of butter. | cayenne. Pound the shell, coral, and spawm of the lobster in a mortar with an equal quan- tity of butter, season to taste, and rub through a fine sieve.
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