These butters are made from all early-season vegetables, such as carrots, French-beans, peas and asparagus heads.

When dealing with green vegetables cook quickly in boiling salted water, drain, dry, pound with their weight of butter, and rub through sieve.

With carrots. Mince and cook with consomme, sugar and butter until the diluent is quite reduced. After cooking they are pounded, with their own weight of butter and rubbed through sieve.