Corcellet coffee, that is:
It being an acknowledged fact that French coffee is decidedly superior to that made in England, and as the roasting of the berry is of great importance to the flavour of the preparation, it will be useful and interesting to know how they manage these things in France. In Paris, there are two houses justly celebrated for the flavour of their coffee — La Maison Corcellet and La Maison Royer de Chartres; and to obtain this flavour, before roasting they add to every 3 Ibs. of coffee a piece of butter the size of a nut, and a dessertspoonful of powdered sugar; it is then roasted in the usual manner. The addition of the butter and sugar develops the flavour and aroma of the berry; but it must be borne in mind that the quality of the butter must be of the very best description.Butter-roasted — who knew? (Not me.)
Isabella Beeton, The Book of Household Management; Comprising Information for The Mistress, Housekeeper, Cook, Kitchen-Maid, Butler, Footman, Coachman, Valet, Upper And Under House-Maids, Lady's-Maid, Maid-of-All-Work, Laundry-Maid, Nurse and Nursemaid, Monthly, Wet And Sick Nurses, Etc. Etc. Also, Sanitary, Medical, & Legal Memoranda; with a History of the Origin, Properties, and Uses of All Things Connected with Home Life and Comfort. (London: S.O. Beeton, 1861), 876.
Vietnamese coffee, it seems, is still butter-roasted — the French colonial influence. Reader, if you can recount a close encounter with butter-roasted coffee, please share.
Given recent posts on Orange Crate Art, I should note that Isabella Beeton, "Mrs. Beeton," was, it seems, a plagiarist.
All Proust posts (via Delicious)