I found the dusty well-worn cookbook in an old antique store off the beaten path in Ogden, Iowa. In researching the author, I was thrilled that I had stumbled across a treasure. The Gold Cook Book, first published in 1947 was written by Louis P. De Gouy, the Chef at the Waldorf-Astoria Hotel for 30 years. He was also one of the original founders of Gourmet Magazine and the author of 16 cookbooks. In the Gold Cook Book I found an entire chapter devoted to something you don’t find as a separate section in many cookbooks today- Compounded Butters. My favorite line opening the chapter reads, “Compounded (creamed) butters in cookery are the finishing touch to food, be it a soup, fish, meat, sauce or vegetable as is powder and make-up to the face of a beautiful woman.” The chapter covered every compounded butter from Anchovy to Truffle Butter, and I was struck at how simple these compounds are, often mixing together just two or three ingredients to the softened butter. The great thing about compounded butters is that they can be made ahead and stored in a closed jar and refrigerated indefinitely for use when necessary. I chose a recipe for a Garlic Butter and loved the idea of paring it with a simple salmon fillet. Adding some fresh squeezed lime juice to the compound gave the salmon a bright and flavorful finish. Choose nice fresh, thick slices of salmon, cook them in a grill pan or skillet with a little salt and lemon pepper, and then drop a dollop of Compounded Garlic Lime Butter on top for a perfect light meal in minutes.