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Chivry Butter (Buerre Chivry)


1/2 oz parsley
1/2 oz tarragon
1/2 oz chervil leaves
1/2 oz fresh burnet
1/2 oz chives
salted water
1 oz chopped, blanched shallots
5 oz butter

Blanch parsley, tarragon, chervil leaves, fresh burnet and chives for 3 minutes in salted water. Drain, dip in cold water, and dry. Pound in a mortar with chopped, blanched shallots. Add butter. Rub through a fine sieve.

Use in white sauces and as a garnish for cold hors-d'oeuvre. It is sometimes called Buerre Ravigote.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.