Frances Bissell

Fairy butter

Preparation info
  • makes about

    100 g

    • Difficulty

      Easy

Appears in
The Scented Kitchen: Cooking with Flowers
The Scented Kitchen

By Frances Bissell

Published 2012

  • About

I suggest this traditional eighteenth-century recipe as an alternative to clotted cream when you are serving warm scones for tea. It is also good with griddle cakes, crumpets and other similarly nostalgic tea breads.

Ingredients

  • yolks of 2 large hard-boiled eggs
  • 1 tablespoon orange flower water
  • 1

Method

Pound the egg yolks with the liquid and the icing sugar, then mix them thoroughly with the butter. When well mixed, let the butter firm up slightly in the refrigerator and then push it through a sieve onto a small plate, letting it fall loosely in a heap.