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Green Herb Butter


1 oz blanched and drained parsley
2 oz blanched and drained spinach
3 oz tarragon, chevil, and chives, blanched and drained
3 chopped and lightly fried shallots

Pound all the ingredients in the mortar. Rub through a fine sieve.




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.