MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cafe de Paris Butter
 Categories: Condiments, Herbs, Booze, Wine, Citrus
      Yield: 1 Servings
 
     60 g  Shallots; diced
      1 cl Garlic; crushed
        pn Dry mixed herbs
      1 ts Ground pepper
     15 g  Capers
     25 g  Fresh parsley
     25 g  Fresh chives
      4    Anchovy fillets; rough
           - chopped
      1 tb Brandy
      1 tb Madeira or port
     15 g  Dijon mustard
      3 tb Tomato sauce
      1 tb Worcestershire sauce
      2 tb Lemon juice
      1 sm Lemon; freshly zested
      1 sm Orange; freshly zested
    500 g  Butter
 
  Place all the ingredients, except the butter in a bowl.
  Cover and leave on the bench to marinate overnight. The
  next day, cut the butter into cubes. Puree the herb mix
  in a blender, then add the butter gradually so that it
  combines evenly. Roll in plastic film in a cylinder
  shape and twist the ends like a Christmas cracker.
  Refrigerate or freeze until needed.
  
  RECIPE FROM: www.bite.co.nz
  
  Uncle Dirty Dave's Archives
 
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