These butters are prepared using vegetables and are frequently employed in the finishing of soups and sauces.
The vegetables are first of all cooked according to their particular nature, e.g. carrots and turnips are stewed in butter and Bouillon, and green vegetables such as French beans, peas and asparagus tips are cooked in boiling salted water until just tender. The cooked vegetables are then pounded with an equal amount of butter and passed through a very fine sieve.
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