Montpellier Butter

Pick, wash, and blanch one pound of chervil, chives, tarragon, pimpernel, and water-cress; drain and refresh them, then press them well to extract all the water, and pound them in a mortar with six hard boiled egg-yolks, six well washed anchovies, five ounces of pickled gherkins, five ounces of dry capers, and add salt, pepper, and a piece of garlic the size of a pea; pound all together and rub the whole through a fine sieve, and when it has all passed, put two pounds of butter into the mortar, add the strained ravigote, two tablespoonfuls of oil, and one of tarragon vinegar; and mix it all thoroughly together. Montpellier butter should be a pretty, light green color.