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Butter- Montpellier Butter

List of Ingredients

1 cup spinach, washed and trimmed
2 tablespoons minced shallot
2 tablespoons minced parsley and
4 teaspoons minced fresh tarragon (or 1 1/2 teaspoons dried in boiling salted water to cover for 5 minutes.)
3 anchovy fillets, rinsed and patted dry
3 hard-boiled yolks
1 stick (1/2 cup) butter
Salt and pepper, to taste


Recipe

Drain the spinach, shallots, parsley and tarragon, pat dry with paper towels. In a blender or in a food processor fitted with the steel blade puree the the spinach, shallots, parsley and tarragon with the anchovies. In a small bowl work the puree into 1 stick of butter along with the hard-boiled eggs. Season the butter with salt and pepper and force it through a fine sieve into another small bowl. Let the butter stand, covered, for at least 1 hour. Serve the butter with broiled fish or meats.
Adapted from Gourmet Sept 1978