Chapter IV · Cold Sauces and Compound Butters · No. 143
143—Green Colouring Butter
Peel, wash, and thoroughly shake (so as to get rid of every drop of water) two lbs. of spinach. Pound it raw and then press it in a strong towel, twisting the latter so as to extract all the vegetable juice. Pour this juice into a sautépan, let it coagulate in a bain-marie, and pour it on to a serviette stretched over a bowl in order to drain away the water. Collect the remains of the colouring substance on the serviette, making use of a palette-knife for the purpose, and put these into a mortar; mix with half their weight of butter, strain through a sieve or tammy, and put aside to cool. This green butter should in all cases take the place of the liquid green found on the market.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 143, p. 55. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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