Flavored Butters

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A handy pantry fallback, ideal for sudden oven emergencies or spontaneous picnics, flavored butters were one of the key elements of a cook’s arsenal in busy environments such as country houses. They first appeared in cookery books in the 18th century, when chopped herb butters were particularly in vogue, together with sweet butters perfumed with citrus and ground nuts. They were valued both for their flavor and their look, and served both on bread, in sandwiches, and as an accompaniment to meat, fish, and vegetables.

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