Beurre A La Portugaise - Butter, Portuguese Fashiox

Blend 4 hard-boiled egg yolks with 2 gills of thickly reduced tomato sauce; add the butter and rub through a fine sieve.

Beurre De Raifort - Horseradish Butter

Scrape a good-sized horseradish very fine, pound, add 8 ounces of butter and juice of I lemon ; rub through a sieve.

Beurre A L'indienne - Indian Butter

Add curry and chutney to the butter, and rub through a fine sieve.

Beurre De Montpellier - Montpellier Butter

Blanch a handful each of parsley, tarragon, chervil, burnet, chives and spinach; press well to extract all humidity and pound in the mortar with 6 hard-boiled yolks of eggs, 4 anchovies, 3 or 4 gherkins, and a small handful of capers; add 8 ounces of butter, season with salt, cayenne and a dash of tarragon vinegar, then rub through a fine sieve.

Beurre Venitienne - Venetian Butter

Parboil (in a copper pan of boiling water) 3 sliced shallots and I handful each of spinach leaves, tarragon and chervil; drain and cool in cold water, press firmly and pound in the mortar with two boned anchovies, rub through a fine sieve and put aside until required.

Beurre Manie - Kneaded Butter

This butter is often of great usefulness to the cook; the proportions are generally 1/2 each of butter and flour, but it is preferable to use a little less of the latter.

Mix well 6 ounces of butter with 4 ounces of flour, add to the boiling sauce or stock, but do not allow to boil afterwards, as the sauce is liable to flavor the flour.

Persil Frit - Fried Parsley

Pick, wash, drain and drip a good handful of parsley. Put it in a frying basket and plunge in very hot fat; leave until quite crisp, then drain and keep hot until needed.