Butter, Montpelier
INGREDI- ENTS. - Watercress, fresh butter, pepper or cayenne, salt.
Pick the leaves from the cress, which must be green and fresh, chop them finely, dry them in a cloth and mince again, then knead up with fresh butter till it is of a bright green, seasoning with pepper or cayenne, and salt.
This is useful for spreading croûtons to make a garnish for savoury dishes, or for appetisans.
SEASONABLE at any time.