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Flavored butters

4 recipes · Hot and cold small dishes

4 flavored butters recipes from the “Big Cookbook,” in the hot and cold small dishes category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Crayfish butter

    Crayfish butter 1914: 60 g crayfish shells and meat (not the tails) pounded with 125 g butter and pressed through a cloth.

  • Horseradish Butter

    Horseradish butter 1914: 200 g butter is creamed with a little boiling water and mixed with 30 g grated horseradish; made like mustard butter.

  • Shrimp Butter

    Shrimp butter from Erken (1914): equal parts peeled shrimp and butter pounded and finely strained, used on canapés. Lobster butter is made likewise.

  • Mustard Butter (sennep)

    Mustard butter from Erken (1914): butter creamed pale with a little boiling water, flavored with mustard and lemon juice. For canapés with ham or tongue.