245 Montpellier Butter for decorating dishes

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

When this butter is specially prepared for the purpose of decoration, the oil, the cooked yolks and the raw yolks should be omitted. The butter is spread on a tray to an even thickness and allowed to become quite cold and firmly set but not so cold as to make it difficult for cutting into various shapes as required.