Beurres Printaniers (Spring Vegetable Butters)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Vegetables — carrots or turnips
- Butter
- Consommé
- Butter
Instructions
- Cook the vegetables according to their nature: stew carrots or turnips in butter and moisten them with consommé; blanch green vegetables such as peas, green beans or asparagus tips thoroughly.
- Pound the cooked vegetables with the same weight of butter.
- Pass through the étamine.