| 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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