Beurre Colorant vert (Green Colouring Butter)

Ingredients

• 1 kilo spinach
• butter

Instructions

1. Pound 1 kilo of raw spinach, well washed and shaken so as to drain it thoroughly.
2. Wring it strongly in a cloth to extract the juice.
3. Put the juice into a sauteuse and make it coagulate in the bain-marie.
4. Turn it out onto a stretched napkin and let it drain well.
5. Gather the colouring substance with a palette and work it in the mortar with twice its weight of butter.
6. Pass through the étamine and keep in a cool place.