No. 1366 Montpellier Butter.
Boil six eggs quite hard, when cold take out the yolks, which put into a mortar with four anchovies well washed, two spoonfuls of capers, six gherkins, a little salt and pepper, a spoonful of tarragon and chervil, and one of parsley, pound all well together (adding the yolk of a raw egg) until it forms a stiffish paste; then add by degrees a pint of oil (keep mixing with the pestle), moistening occasionally with vinegar, add a spoonful of the colouring from spinach prepared as (No. 1363), to give it a nice colour, rub it through a hair sieve into a basin, put it upon the ice, and when firm it is ready to use where directed; a quarter of the above only may be prepared if no more is required.