146. Anchovy Butter.
—To one ounce of good butter, add one teaspoonful of anchovy essence; mix well, and keep it on ice—for general use.
147. Butter à la Ravigote.
—Pound together in a mortar one sprig of parsley, the same of tarragon, very little chives, the same of chervil, and one small, peeled shallot. Add half a teaspoonful of anchovy essence, one ounce of good butter, and half a drop of spinach-green. Rub through a fine sieve, and keep it in a cool place for general use.