Chapter XI · Hors-d’Œuvres · No. 280
280—Butters and Creams
The seasoning of butters for hors-d’œuvres is effected when dishing them up. When prepared in advance, they ought to be placed in a bowl and put aside somewhere in the cool, covered with a piece of clean paper.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 280, p. 139. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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