Chapter XI · Hors-d’Œuvres · No. 288
288—Milt Butter
Poach four oz. of milt in a covered and buttered sauté-pan, with the juice of half a lemon; pound in the mortar, and add to the preparation its weight of butter and a teaspoonful of mustard. Rub through a fine sieve.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 288, p. 140. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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