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CHIVRY BUTTER* (Recipe)

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CHIVRY BUTTER* (Recipe)



To prepare about 250 g butter, use 150 g parsley, tarragon, chervil, chives, and if is possible burnet, and 20 g chopped shallots. Blanch the mixture for 3 minutes in boiling water, drain, cool immediately in cold water, and wipe dry. Chop very finely (or pound in a mortar), add 250 g butter, season with salt and pepper, and rub through a fine sieve.


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