Tarragon Butter
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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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
2 ingredients
-
eight oz. of fresh tarragon
-
one lb. of butter
Method
-
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- Quickly scald and cool eight oz.
- of fresh tarragon, drain, press in a towel, pound in a mortar, and add to them one lb.
- of butter.
- Strain through tammy, and put aside in the cool if it is not to be used immediately.
Cookware for this recipe
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Mortar and pestle
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Sieve
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Colander