Chapter IV · Cold Sauces and Compound Butters · No. 157
157—Printanier Butter
These butters are made from all early-season vegetables, such as carrots, French beans, peas, and asparagus heads.
When dealing with green vegetables cook quickly in boiling, salted water, drain, dry, pound with their weight of butter, and rub through tammy.
With carrots: Mince and cook with consommé, sugar, and butter until the diluent is quite reduced. After cooling they are pounded with their own weight of butter and rubbed through tammy.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 157, p. 58. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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