Montpellier or Green Butter

Method

Blanch together three or four sprigs of fresh tarragon and of chervil, parsley, and fennel with one eschalot, strain dry and add three hard boiled yolks of eggs, twelve fillets of anchovies, a tablespoonful of capers, four gherkins, a very little cayenne, two tablespoonfuls of salad oil, three quarters of a pound of fresh butter, a little salt, a little Marshall’s apple green; pound all together and pass through a hair sieve. Set in a cool place before serving so that it may become quite firm. This is nice for garnishing cold trout, salmon, &c.

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