For green butter, which is delicious with weakfish, use two teaspoonfuls of chopped green peppers, one scant teaspoonful of minced chives and the juice from a quarter of lemon for every quarter of a cupful of butter. Mince and pound the greens before mixing with the butter. The lemon juice will not amalgamate with the butter at first, but careful and vigorous beating will make the whole a light, smooth mass. Season with pepper and salt, and after neatly forming it into a mold upon a pretty plate, set it near the ice to harden.
This is a family recipe which has never before been in print.
Herbed butters (shallot/fennel pollen/tarragon on the left, chive butter on the right) photo by Edsel L