Читать книгу Luncheons: A Cook's Picture Book - Mary Ronald - Страница 14

Table of Contents

Numbers one, two, and three are made by pressing butter through a pastry-bag with star-tube. In No. 1 it is cut in three-inch lengths; in No. 2 it is pressed into long pencils and cut when cold into one-inch lengths; and in No. 3 it is made into rosettes by holding the tube still until the butter has piled up to the size desired. These are good forms for fresh butter, and they should be made as soon as the butter is churned and worked, as it is soft enough then to pass through the tube. If salted butter is used, it must be whipped with a fork until it is soft and light before being pressed through the bag. The forms must be dropped at once into ice-water to harden them. Serve the pieces in a dish with cracked ice and green leaves. Parsley will do if nothing better is at hand. Rose leaves are especially pretty, or a lettuce leaf may be used as a kind of basket.

No. 4 are shell-shaped pieces made with a bent, fluted utensil made for the purpose (see illustration No. 5, opposite page 256, “Century Cook Book”). The utensil is dipped in hot water, wiped dry, and then drawn lightly over the butter, making a thin shaving which curls over as the utensil is drawn along. The crook must be dipped in hot water and wiped clean each time.

Butter molded into fancy shapes and served in this way is very attractive.