Home › Miscellaneous › Montpelier Butter

Montpelier Butter

Take two ounces each of fresh chervil, tarragon, burnet, chives and garden cress or pepper grass, yolks of two hard boiled eggs, two anchovies, one-half of an ounce each of pickled cucumbers and capers, one-quarter of a small clove of garlic, salt and pepper to taste. Drop the herbs into boiling water and scald for two minutes, then drain and dry in a cloth. Wring the pickles in a cloth to extract the vinegar; pound all the above ingredients to a paste in a mortar and rub through a fine sieve. Wash and dry the mortar, put in it one-half of a pound of butter, gradually incorporate the herbs with one tablespoonful of olive oil and one-half of a tablespoonful of tarragon vinegar. If not a good green color, add the juice of some pounded spinach. Pack in jars, cover tightly and keep in a cool place.