Chapter IV · Cold Sauces and Compound Butters · No. 148
148—Tarragon Butter
Quickly scald and cool eight oz. of fresh tarragon, drain, press in a towel, pound in a mortar, and add to them one lb. of butter. Strain through tammy, and put aside in the cool if it is not to be used immediately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 148, p. 56. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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