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Maitre d'hotel Butter

(see also Chateaubriand)

4 ounces butter
1 tablespoon minced parsley
Salt and black pepper
Lemon Juice

Blend parsley with butter and season to taste with salt, ground pepper and a few drops of lemon juice. Put mixture on a plate and chill until solid.




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.