Montpelier Butter Recipe


#1

Has anyone made this or some other version? I’ve been reading this book as an autobiography. This is the first of the hundred or so recipes I’ve read so far that I’m tempted to make.

Elizabeth David’s recipe is considerably simpler.


#2

I opted not to buy the subscription so can’t access :frowning: I have A LOT of ‘saved’ recipes that I can no longer get to either.


#3

Here’s another copy:


#4

Oh my. That’s sounds incredible! Thanks so much for sharing.


#5

That I havent made. The most used recipe from that book for me might be the Anchoiade de Croze. Don’t have the book in front of me but I believe that’s the name… really really good.


#6

Fascinating.


I can’t believe I’ve never heard of Montpellier butter. The ingredients are staples in my house. I’m making this. I will report back.


#7

I don’t keep spinach, watercress and chervil around and am guessing they’re pretty key components. Hmm, I wonder if those ingredients could be prepared ahead and frozen in recipe-sized portions.


#8

The Larousse recipe calls for:

20 grams parsley
20 grams chervil
20 grams cress
20 grams tarragon
20 grams chives
25 grams spinach
40 grams chopped shallot
3 medium-sized gherkins
1 tablespoon well-pressed capers
4 de-salted anchovy fillets
1 small clove of garlic
75 grams of butter
3 hard-boiled egg yolks
2 raw egg yolks
2 dl olive oil
salt
cayenne pepper


#9

Elizabeth David’s recipe mentions burnet.

https://books.google.com/books?id=_-WZjjQsKzAC&pg=PT134&lpg=PT134&dq="green+butter"+elizabeth+david&source=bl&ots=6Hvs9djt3o&sig=gp5mUgZ4SmsTwPr_E_2H8tVOsz8&hl=en&sa=X&ved=0ahUKEwjvh93ioIfXAhVojlQKHeRlAs8Q6AEIOzAG#v=onepage&q="green%20butter"%20elizabeth%20david&f=false