Epicurean Butter is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic butter flavoured with anchovies, herbs, capers and chilli sauce that is typically used as a garnish. The full recipe is presented here and I hope you enjoy this classic British version of: Epicurean Butter.
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This is a classic recipe for a Victorian version of Epicurean Butter that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 130.—EPICUREAN BUTTER
This is composed of the following ingredients : viz., a large handful of tarragon, chervil, parsley, burnet, and chives, in equal proportions, parboiled, and squeezed dry in a cloth; six anchovies cleansed, a tablespoonful of capers, ditto of Oude sauce, and four ounces of fresh butter; pound all these thoroughly, and having rubbed the composition through a hair sieve, keep it to be used as directed hereafter.
Bring a pan of water to a boil, add the herbs and cook for 2 minutes. Drain then squeeze dry in a cloth.
Pound the herbs in a mortar then add the anchovy fillets and capers. Pound to mash then add the Oude sauce and pound in to combine. Finally add the butter and pound well to combine. Rub through a fine-meshed sieve then place on a sheet of clingfilm. Roll into a log then keep in the refrigerator until needed. Cut into slices and use as a garnish.
