Anchovy Butter For Garnishing Fillets, Etc

Take three ounces of fresh butter, two hard-boiled yolks of eggs, and six boned Christiania anchovies; pound together, then rub through a sieve, and then add a few drops of Marshall's Liquid Carmine, the juice of half a large or one small lemon; mix up all together and use cold for fish or meats.

Crayfish Butter - For Garnishing Savouries, Etc

Pound till smooth six cooked crayfish bodies, and mix with two ounces of fresh butter, a dust of Marshall's Coralline Pepper, six Christiania anchovies freed from bone; add a few drops of Marshall's Liquid Carmine; rub all through a fine hair sieve, and then use by means of a forcing bag and small rose or plain pipe according to the purpose required.

Egg Butter For Croutons Used For Savouries And Breakfast Dishes

Pound together the hard-boiled yolks of three eggs, three ounces of butter, four filleted Christiania anchovies, a dust of coralline pepper, and a saltspoonful of French mustard. Rub it all through a fine hair sieve (or better still a tammy) and use.

Fancy Butter For Hams, Tongues, Etc

Take for one ham, one pound of perfectly fresh butter, put it into a basin, and work it with a wooden spoon until it presents a creamy appearance, working it for about fifteen to twenty minutes; then divide it into two parts, colour one part with a little of Marshall's Liquid Carmine or Cherry Red, and when well mixed together use by means of a forcing bag with a large rose pipe, putting the red in the bag on one side and the white on the other, and close the bag, pressing the two sides well together, when the colours will blend into a mottled appearance. The tongue or ham should be first brushed over with warm glaze and this left to cool before ornamenting, and when ornamented it should be left in a cool place that the butter may become quite firm.

Ham Butter For Sandwiches, Farcing Olives, Etc

Pound four ounces of lean cooked ham with an ounce and a half of butter, a dust of Marshall's Coralline Pepper, and a few drops of liquid carmine: rub through a hair sieve and use.

Lax Butter For Sandwiches And Croutons

Pound two tablespoonfuls of lax with two ounces of fresh butter, a little coralline pepper, and a little carmine, then pass through a sieve and use.

Lobster Butter

Pound together half a pound of cooked lobster, six ounces of fresh butter, four boned Christiania anchovies, a few drops of carmine, a dust of Marshall's Coralline Pepper, and one hard-boiled yolk of egg; then pass through a fine hair sieve and use. This lobster butter is excellent to serve for breakfast and luncheon, and will be found nice for garnishing various dishes of fish or fowl.