Maitre D’Hotel Butter

Preparation info
    • Difficulty

      Easy

Appears in

By Isabella Beeton

Published 1861

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Ingredients

  • 2 teasp. finely-chopped parsley
  • ½ teasp. chopped chervil and tarragon (optional)

Method

Scald the parsley, chervil and tarragon, if used, in boiling water and dry in a cloth before chopping. Cream the butter, mix in the herbs gradually, add the lemon juice a drop at a time, season to taste. Do not sieve but spread on a plate and chill until firm.