Preparation:
Soften the butter and place it in a 20 quart mixing bowl. Peel and finely
chop the shallots and garlic, add to the butter. Wash and de-stem the
parsley, chop fine and add to the butter with the remaining ingredients. Mix
until incorporated and fluffy. Roll in plastic wrap to form 1 1/2 inch logs
10 inches long. Date, label and freeze for future use. Can be used for
garlic
bread, escargot of to top grilled meats or fish. Defrost for 1 hour before
slicing into medallions. It is best to remove to plastic wrap before slicing
so none winds up embedded in the butter after slicing. |
