Wednesday, September 14, 2011

Epicurean Butter

Bone and skin four anchovies or sardines, and chop them fine; chop a tablespoonful of chives, and the same quantity of tarragon leaves, four small green pickles, the yolks of two hard boiled eggs; mix with these ingredients, a level teaspoonful of French mustard, a saltspoonful of salt, and two ounces of sweet butter; pass them all through a fine sieve with the aid of a wooden spoon; put it on the ice to cool, and then mould it in balls the size of a walnut, by rolling small lumps between two little wooden paddles; serve it with crackers and cheese.

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