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Green Butter (Buerre Vert)


Wash and dry spinach leaves and pound them in a mortar. Put into a strong cloth, twist to extract all the juice; pour this into a double saucepan to thicken. Turn out onto a muslin cloth stretched over a bowl, and filter. Scrape off the green residue which remains on the cloth; this is called vert d'epinard (spinach green). Add double its weight of softened butter which has been rubbed through a sieve.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.