From:
The Thorough Good Cook
Sauces: 42. Montpelier Butter
Well wash a small handful of
chervil, the leaves of a dozen sprigs of
tarragon, as much
burnet, and a few small
green onions;
blanch and cool them. Boil four eggs hard; drain and squeeze your
herbs dry, pound them with ten
anchovies, boned and wiped, a tablespoonful of
capers, the yolks of the eggs; scrape a little
garlic with the point of your knife and rub it into your
butter, with a little whole
pepper,
salt, and grated
nutmeg; the whole well pounded. Add two tablespoonfuls of fine
olive oil and a teaspoonful of
elder or tarragon
vinegar. Colour it, when thoroughly pounded, either with spinach green, or with red
lobster spawn pounded and mixed with it. Rub it through a hair-sieve and set it in ice till wanted to
ornament meat or
fish salads. Let it be observed that no flavour should
predominate.