Maitre d’Hôtel Butter from The Robert Carrier Cookbook by Robert Carrier
Cream butter with finely chopped parsley and lemon juice. Season to taste with salt and freshly ground black pepper. Chill.
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Ingredients
- salt
- freshly ground black pepper
- 1 tablespoon finely chopped parsley
- 1 tablespoon lemon juice
- ¼ pound butter
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