Chapter IV · Cold Sauces and Compound Butters · No. 155
155—Hazel-nut Butter
Put eight oz. of shelled hazel-nuts, for a moment, in the front of the oven, in order to slightly grill their skins and make them easily removable. Now crush the nuts in a mortar until they form a paste, and add a few drops of cold water with a view to preventing their producing any oil. Add their equivalent in weight of butter and rub through tammy.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 155, p. 58. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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