Escoffier Compound Butters

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Randallapoole
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147043
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Escoffier Compound Butters
Updated:
2012-04-11 14:22:07
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Escoffier Compound Butters
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Escoffier Compound Butters
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  1. Blanched peeled garlic, pounded to a paste mixed with butter.
    Beurre d'Ali (Garlic Butter)
  2. Washed and dried anchovies pounded to a paste and mixed with butter and sieved.
    Beurre d'Anchios (Anchovy Butter)
  3. Shelled sweet almonds pounded to a paste and mixed with butter and sieved.
    Beurre d'Amandes (Almond Butter)
  4. Skinned and roasted hazelnuts pounded to a paste with a few drops of water mixed with butter and sieved.
    Beurre d'Aveline (or Beurre de Noisette or Hazelnut Butter)
  5. White wine and shallot reduction, mixed with softened butter, poached and diced bone marrow, chopped parsley, pepper, and lemon juice.
    Beurre Bercy
  6. Caviar pounded till smooth and mixed with butter and sieved.
    Beurre de Caviar (Caviare Butter)
  7. Blanched and dried parsley, tarragon, chervil, chives, and salad burnett pounded together with blanched chopped shallot, mixed with butter and sieved.
    Beurre Chivry or (Beurre Ravigote, Beurre Vert, Green Butter)
  8. Melted meat glaze, chopped parsley and Maitre d'Hotel Butter.
    Beurre Colbert
  9. Cleaned shellfish shells dried in a slow oven and pounded till fine, and mixed with an equal quantity of butter. Place in a bain-marie and allow to melt stirring frequently, strain through muslin over ice water, place the butter in a cloth and squeeze to remove any water.
    Red Coloring Butter
  10. Pound raw spinach, place in a cloth, and squeeze to extract the juices. Pour juices into a bain-marie and allow to coagulate. Tip into a clean cloth stretched over a bowl and allow to drain Scrape coloring substance from the cloth and mix with double it's quantity of butter.
    Green Coloring Butter
  11. Cooked shrimp pounded to a fine paste, mixed with butter and sieved.
    Beurre de Crevette (shrimp butter)
  12. Chopped and blanched shallots squeezed of all their liquid, pounded to a paste, mixed with butter and sieved.
    Beurre d'Echalote (shallot butter)
  13. Finely pounded remains of crayfish previously cooked in mirepoix, mixed with an equal amount of butter and sieved.
    Beurre d'Ecrevisse (crayfish butter)
  14. Butter mixed with; finely chopped shallot, garlic crushed to a paste, chopped parsley, salt and pepper.
    Butter for Snails
  15. Tarragon that has been blanched, refreshed, and squeezed dry, pounded till fine, and mixed with butter then sieved.
    Beurre d'Estragon (Tarragon Butter)
  16. Smoked salted herring filets diced then pounded to a paste mixed with butter and sieved.
    Beurre de Hareng (Herring Butter)
  17. Creamy parts, eggs and coral of lobster pounded to a paste, mixed with butter and sieved.
    Beurre de Homard (Lobster Butter)
  18. Poached and cooled soft roes pounded to a paste, mixed with butter and mustard then sieved.
    Beurre de Laitance (soft roe butter)
  19. Softened butter mixed with parsley, salt, pepper, and lemon juice.
    Beurre a la Maitre d'Hotel
  20. Butter used for quick thickening of sauce, containing 4 pars butter and 3 parts flour.
    Beurre Manie
  21. Red wine and shallot reduction, melted meat glaze, mixed with softened butter, lemon juice and chopped parsley.
    Beurre Marchand de Vins
  22. Butter cooked to a light golden brown, and lemon juice.
    Beurre a la Meuniere (Meuniere Butter)
  23. Watercress, parsley, tarragon, chervil, chives, and spinach leaves blanched and drained, pounded to a paste with blanched shallot mixed with a paste made from gherkins, capers, anchovy, and garlic. Add to butter, hard boiled egg yolks, raw egg yolks. Add oil drop by drop while whisking, sieve, and finish with cayenne.
    Beurre de Montpellier
  24. Same as Montpiellier butter but without the hard and raw egg yolk and oil.
    Montpellier Butter for decorating dishes
  25. French butter added to softened butter.
    Beurre de Moutard (Mustard Butter)
  26. Butter cooked in a frying pan till brown, with vinegar and pepper.
    Beurre de Noir (for large numbers)
  27. Softened butter with paprika previously cooked in butter and chopped onion, mixed and passed through a sieve.
    Beurre de Paprika (Paprika Butter)
  28. Braised red pimento mixed with butter and sieved.
    Beurre de Pimento (Pimento Butter)
  29. Freshly peeled pistachios pounded with a little water till smooth mixed with butter and passed through a sieve.
    Beurre de Pistache (Pistachio Butter)
  30. Butter cooked till brown, with fine white breadcrumbs cook in the butter till they brown.
    Beurre a la Polonaise
  31. Pounded grated horseradish mixed with butter then passed through a fine sieve.
    Beurre de Raifort (Horseradish Butter)
  32. Pounded smoked salmon mixed with butter then passed through a fine sieve.
    Beurre de Saumon Fume (Smoked Salmon Butter)
  33. Black truffles pounded with a little bechamel, mixed with butter, then sieved.
    Beurre de Truffe (Truffle Butter)
  34. Butters using vegetables that are frequently employed in the finishing soups. The Vegetables are cooked, pounded then mixed with an equal volume of butter and sieved.
    Beurre Printaniers
  35. the pounded shells of crayfish, or the remains of prawns, or the creamy parts, eggs and coral of lobsters, pounded and mixed with cream then sieved.
    Cullises
  36. Pounded remains or shells of shellfish pounded to a fine paste, with oil added little by little, then sieved and passed through a tammy cloth. Can be used to complete Sauce Mayonnaise which can accompany crawfish or lobster.
    Shellfish Oil

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