Chapter IV · Cold Sauces and Compound Butters · No. 156
156—Pistachio Butter
Put into boiling water eight oz. of pistachios, and keep them on the side of the fire until the peel may be easily removed. Drain, cool in cold water, clean the pistachios, and finely pound while moistening them with a few drops of water.
Add two oz. of butter and pass through tammy.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 156, p. 58. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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