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CATEGORY CUISINE TAG YIELD
Meats St. Louis Condiments, Poultry 12 Servings

INGREDIENTS

1 c Butter; softened
2 tb Shallots; chopped
1/4 ts Worcestershire sauce
1 tb Red wine
1 ts Chopped parsley
1 ts Garlic oil; * see note
1 ts Black pepper; freshly ground
1 Salt and pepper; to taste

INSTRUCTIONS

Combine butter, shallots, Worcestershire sauce, red wine, parsley,
garlic-oil mixture and cracked pepper in mixing bowl; mix well, untill
butter looks whipped and light. Season to taste with salt and white pepper,
if desired. Serve at room temperature. Store leftovers in refrigerator (for
about 1 week), can also be frozen.
Recipe By     : St. Louis Post Dispatch
Posted to MC-Recipe Digest V1 #296
Date: Mon, 11 Nov 1996 19:47:27 -0600
From: Roger White <zoneten@macomb.com>
Serving Ideas : Use on any broiled meat; also good on French bread.
NOTES : *garlic oil reserved from Scallion Skewered Pepper Chicken recipe.
Nutr. Assoc. : 0 0 0 0 0 1563 0 0

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