The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 571

Cayenne, Chili, Paprika and Sweet Spanish Pepper Butter

Beurre de Cayenne, Chili, Paprika, Piments doux d'Espagne

Mix into half a pound of fresh butter, either a full teaspoonful of cayenne pepper or Chili pepper, and two teaspoonfuls Hungary paprika pepper; add to it some salt, lemon juice and sweet Spanish pimentos.