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Montpelier Butter
from the kitchen of Sharmagne Leland-St. John

Small green onions
4 eggs
10 anchovies
1 tablespoon capers
1 stick unsalted butter
Flavoured vinegar
Olive oil
Spinach green

Wash a small handful of chervil, the leaves of a dozen sprigs of tarragon, and the same amount of burnet, and a few small green onions; blanch and cool them. hard boil four eggs.  Drain and squeeze the herbs dry, pound them with ten anchovies, boned and wiped, a tablespoonful of capers, and 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, all well grated in a mortar. Add two tablespoonfuls of good quality olive oil and a teaspoonful of elder or tarragon vinegar., When thoroughly blended, colour it with spinach green, pounded and mixed in. Rub the butter through a hair-sieve, push it into a decorative mold and set it in ice until wanted to ornament meat or fish salads. Do not allow any flavour to dominate  the others.



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