Recipes > Sauces & Spreads > Butters > Epicurean Butter

Epicurean Butter


  • 4 anchovies or sardines
  • 1 tablespoonful of chives
  • 1 tablespoonful of tarragon leaves
  • 4 small green pickles
  • yolks of 2 hard boiled eggs
  • 1 level teaspoonful of French mustard
  • 1 saltspoonful of salt
  • 2 ounces of sweet butter


Bone and skin the anchovies or sardines, and chop them fine; chop the chives, tarragon leaves, pickles, yolks; mix with these ingredients, the French mustard, salt, and sweet butter; pass them all through a fine sieve with the aid of a wooden spoon; put it on the ice to cool, and then mould it in balls the size of a walnut, by rolling small lumps between two little wooden paddles; serve it with crackers and cheese.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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