Bohemian-American Cook Book/Butters
Butters.—Másla.
943. ANCHOVY BUTTER.
Sardelové máslo.
Clean and bone two ounces of anchovies, pound them to a paste with a bit of paprika, then cream smooth with half a pound of fresh butter. Put in a cold place. This is used to season roasts or sauces.
944. PARSLEY BUTTER.
Petrželové máslo.
Mix smooth half a pound of butter, two tablespoons of chopped parsley, the juice of one lemon, a dash of mace and salt. Used to season roasts or sauces.
945. MUSTARD BUTTER.
Hořčičné máslo.
Cream half a pound of fresh butter with three hard-boiled yolks and three tablespoons of ground mustard, add salt and pepper and place in a cold spot. You may use two tablespoons of paprika and the juice of one lemon instead of the mustard.
946. CHOCOLATE BUTTER.
Čokoládové máslo.
Cream half a pound of fresh butter with three hard-boiled yolks and two ounces of grated chocolate. You may add sugar and vanilla flavoring, if you wish. This is served with fresh rolls etc.