Chapter IV · Cold Sauces and Compound Butters · No. 141
Built upon: No. 150Butter à la Maître d’Hôtel
141—Colbert Butter
Take one lb. of Maître d’Hôtel butter (No. 150, Butter à la Maître d’Hôtel) and add six tablespoonfuls of dissolved, pale meat glaze and one teaspoonful of chopped tarragon.
Serve this sauce with fish prepared à la Colbert.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 141, p. 54. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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