Beurre Montpellier
An old recipe – Escoffier said that this was the only butter fit to be served with cold salmon. Also good with meats, or in a sandwich or on toast topped with a few anchovies.
½ cups mixed fresh leaves – chervil, watercress, flat leaf parsley, tarragon
10 cups baby spinach leaves
2 garlic cloves finely chopped
1 tablespoon or more capers
4 cornichons finely chopped
2 egg yolks
3 hard boiled egg yolks
4 ½ sticks of butter,, softened but not melted
3 - 5 tbsp olive oil.
Place all the greens in boiling water for 30 seconds then quickly remove to a bowl of water and ice to stop the cooking, drain and squeeze dry in paper towels.
Put first six ingredients in food processor with a bit of salt and lots of pepper and process to a smooth paste and then add the raw and cooked yolks and the butter and oil and spin to mix.
Cut in discs and use, or roll in 2” logs and plastic wrap and freeze.
From ‘Coastline’
