Chapter XI · Hors-d’Œuvres · No. 293
293—Pimento Butter
Pound four oz. of preserved or freshly-cooked capsicum; add as much butter thereto, and rub through a fine sieve.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 293, p. 141. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →