Butter beaten and mixed with tarragon, chervil, chives and lemon juice, rolled around a wooden stick and cooled. It is then coated with fresh breadcrumbs and sprinkled with melted butter. It is served with poached or grilled fish.
"Polish butter." Butter cooked until it is nut brown with fresh breadcrumbs added and cooked until they are golden brown.
Butter with white wine, poached bone marrow and shallot and perhaps a little lemon juice. It is used, cold, as a garnish for steaks and chops.
"White butter." Finely chopped shallots are stewed in Muscadet wine or vinegar and the liquor reduced, then beaten with butter and served hot, traditionally with freshwater fish such as pike or shad.
A medium-sized winter pear with a long tapering neck. It has golden-russet skin and juicy, slightly acidic flesh which is creamy-white with a pink or yellow tinge and a sweet, buttery flavour.
"Burgundy butter." A sauce of reduced red wine, shallots, parsley and mushrooms, thickened with beurre manié and finished with whole butter.
