What is chipped butter? Do I grate frozen butter on a box grater or am I way off?

Could also be a typo and realy mean just chopped butter. Especially since I and O are right next to each other on a standard qwerty keybord.

That will be easier than grating a pound of butter. Glad I asked. This is a book by Tim Creehan from the Florida Panhandle. Thanks so much for the clarification. I knew you all would have the answer.

If it's for a tart dough and meuniere sauce, it means cold cubed butter (1/2-inch cubes, approximately). Is the book British? Sounds like it could be a British term.

The chipped butter is for a tart shell but the same chef also calls for chipped butter in a meuniere sauce.

I think you may be on the right track here.. I've never heard of chipped butter but does your recipe call for whisking in a little cold butter at at time to create a buerre blanc or another butter sauce?