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| | Shrimp Butter: |
| 1 Tasse | butter |
| 1 Tasse | Minced cooked shrimp |
| 1/4 Teelöffel | salt |
| | Dash paprika |
| 1 Esslöffel | lemon juice |
| | Chive Butter: |
| 1/2 Tasse | butter |
| 1/4 Tasse | Chives |
| 4 | Drops Worcestershire sauce |
| | Anchovy Butter: |
| 1 Tasse | butter |
| 1/2 Tasse | Minced anchovies or 4 tbsp. anchovy paste |
| 2 Teelöffel | lemon juice |
| 4 | Drops onion juice |
| | Variations: Substitute herring, bloaters, crawfish, lobster, smoked salmon, whitefish or sardines for the anchovies |
| | Horseradish Butter: |
| 1/2 Tasse | butter |
| 1/4 Tasse | horseradish grated |
| | Mustard Butter: |
| 1/2 Tasse | butter |
| 1/4 Tasse | mustard prepared |
| | Ham Butter: |
| 1/2 Tasse | butter |
| 1/4 x ca. 450 g | ham cooked |
| 1 | eggs hard-boiled, chopped |
| | Dash pepper |
| | Egg Butter: |
| 1/2 Tasse | butter |
| 4 | Hard-cooked egg yolks |
| | Few grains cayenne |
| 6 | Drops Worcestershire sauce |
| | Cheese Butter: |
| 1/2 Tasse | butter |
| 1/4 Tasse | Grated Parmesan cheese or 1/2 oz. Roquefort or 1/2 c snappy cheese spread |
| | Pimiento Butter: |
| 1/2 Tasse | butter |
| 1/4 Tasse | Mashed pimiento |
| 2 Teelöffel | Indian relish, drained |
| | Olive Butter: |
| 1/4 Tasse | butter |
| 2 Esslöffel | olives chopped |
| 1/4 Teelöffel | lemon juice |
| | Chili Butter: |
| 1/4 Tasse | butter |
| 2 Esslöffel | chilli sauce drained |
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Cream butter thoroughly. Grind fish, meat, or vegetables to a paste and combine with the seasoning and butter. If mixture is not entirely smooth, rub through a sieve. Spread on toast rounds and garnish appropriately or use as a base for sandwich filling.
Typed in MMformat by cjhartlin@msn. Com Source The Culinary Arts Cookbook.
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