Thanks, JL... filed and saved!


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On Sun, 16 Nov 2008 12:14:58 -0800, Joseph Littleshoes
> wrote:

>
>Beurre de Moutarde (mustard butter)
>----------------------------------------------------
>
>Add 1 & 1/2 tbs. of good French white wine mustard to 1 cup of softened
>butter, add a few drops of lemon juice, a pinch of crushed garlic, mix
>well and chill. Occasionally, for personal preference a few grains of
>cayenne flakes may be added. Sometimes the lemon juice is replaced with
>white wine.
>
>Another one of my favourites is the old classic
>
>Beurre a la Maitre d'Hotel
>-------------------------------
>
>Mix 1 cup of butter until smooth and soft, add a good tablespoon of
>finely chopped parsley, salt and pepper to taste, juice of 1/4 lemon, 1
>tablespoon mustard, mix well.
>
>Paprika butter
>-----------------
>
>To 1 cup of softened butter, add 2 tsp. of paprika previously cooked in
>a little butter with 1 tbs. chopped onion, mix in and pass through a
>fine sieve, (sieving is for appearance only and may be omitted)
>
>Beurre Marchand de vins
>------------------------------
>
>Place 1 cup of red wine and 1 ounce of chopped shallot in a pan and
>reduce by half. Add a pinch of salt, a small pinch of crushed or
>freshly ground black pepper, 1 tbs. meat glaze ( highly reduced meat
>stock), 5 ounces butter, the juice of 1/4 lemon and 1 tbs. chopped
>parsley, mix all ingredients well.
>
>This is especially good with grilled steaks.
>
>Anchovy Butter
>-------------------
>
>Finely pound or crush 1/2 cup of washed and dried fillets of anchovy
>then add and mix in to 1 cup of butter.
>---
>
>Various vegetable butters are made be stewing the chosen veggie in
>butter or stock till tender, then pounding to a fine paste and mixed
>with an equal amount of butter, asparagus, artichoke, carrots, are
>especially good for this.
>
>If one wants something really different and unusually tasty, and is
>willing to expend the labour on it there is
>
>Beurre de Montpellier
>---------------------------
>
>Blanch 3 - 4 ounces of mixed leaves of watercress, parsley, chervil,
>tarragon and chives in equal quantities and 1 ounce of spinach leaves,
>refresh, drain and squeeze out all the moisture. Separately, blanch 1
>& 1/2 ounce finely chopped shallots, drain and squeeze. Pound the herbs
>and shallot together finely.
>
>Add 2 ounces gherkins, 1 tbs. squeezed capers, 1 small clove of garlic
>and 8 fillet of anchovy and pound all together to a fine paste. Add 1
>pound 10 ounces butter, 3 hard boiled egg yolks, and 2 raw egg yolks
>[which i omit], mix in, then finely add about 1 cup of oil [not olive
>oil unless stongly likeing it, canola, walnut or grapeseed oil are my
>preferances] drop by drop. Pass through a fine sieve [again, in my
>experiance, this is for appearance only] mix together with a whisk until
>smooth, season with salt and finish with a very small pinch of cayenne.
>--
>
>Let me know if you have any favorite flavors, theres probly a butter for
>them, i have even seen chocolate butter, mint butter, and of course the
>snail butter is only served with snails it does not contain snalis.
>
>For 50 snails: mix together 13 ounces butter, 1 ounce finely choped
>shallots, 1 clove garlic, crushed to a paste, 1 ounce chopped parsley,
>1/2 ounce salt and a pinch of pepper; keep in a cool place until required.
>--
>JL
>



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West