Milt Butter
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- four oz. of milt
- a teaspoonful of mustard
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Poach four oz.
- of milt in a covered and buttered sauté-pan, with the juice of half a lemon;
- pound in the mortar, and add to the preparation its weight of butter and a teaspoonful of mustard.
- Rub through a fine sieve.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Mortar and pestle
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Sieve