| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
36 |
servings |
INGREDIENTS
| 8 1/2 |
tb |
Unsalted butter; room temperature |
| 3 |
tb |
Minced shallot |
| 1 |
tb |
Dry white wine |
| 1 |
ts |
Kosher salt |
| 1 |
tb |
Finely-chopped flat-leaf parsley |
INSTRUCTIONS
Heat 1/2 tablespoon butter in small skillet over medium-low heat. Add
shallot and cook until soft, 1 to 2 minutes. Add white wine and cook until
liquid has evaporated, about 30 seconds. Remove from heat and stir in salt.
Cool completely.
Place remaining butter in a medium bowl. Add shallot mixture and parsley.
Smash with back of fork or wooden spoon until well combined.
Transfer butter mixture to sheet of parchment or wax paper. Roll into a
1-inch-wide log. Refrigerate until ready to use.
Makes 1 (5-ounce, 7-by-1-inch log), enough for 36 canapes or tea
sandwiches.
Source: "Newsday - 06-10-1999" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Copyright: "Clarkson Potter, $35"
Per serving: 25 Calories (kcal); 3g Total Fat; (96% calories from fat);
trace Protein; trace Carbohydrate; 7mg Cholesterol; 53mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe by: Recipe from "Martha Stewart's Hors D'Oeuvres Handbook" by Ma
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