I wrote about Cafe de Paris butter a few years ago, but I did not post any recipe for it. I just mentioned it in passing. When my son was home in September, he mentioned that he had eaten a steak with the butter on his last trip to Paris. That got me digging out my class notes to find the recipe.
For Thanksgiving I am serving green beans with the butter. I have adapted a recipe that we used in culinary class. I have also renamed it in honor of the picture I have hanging in my dining room.
I purchased this print many, many years ago at an antique fair I went to on a trip to Stratford, Ontario. The recipe for the butter follows:
10 ounces unsalted butter
(2 1/2 sticks) room temperature
1/4 ounce finely chopped
garlic (about 4 cloves)
1/2 ounce finely chopped
shallot (1/2 of a small)
1 tsp chopped capers,
drained
1 1/8 tsp chopped fresh parsley
1 tsp anchovy paste
1/4 tsp Dijon mustard
2 T dry mustard
1 1/2 tsp tarragon
3/4 tsp sweet paprika
3/4 tsp fresh sage
3/4 tsp fresh thyme
3/4 tsp fresh rosemary
1/2 tsp ground fennel
3/8 tsp sweet curry
powder
1 1/2 T vegetable or corn
oil
1 T brandy
1 T Madeira
2 tsp vodka
1 1/2 tsp lemon juice
1 1/8 tsp Worcestershire
sauce
3/4 tsp Kitchen Bouquet
Mix all ingredients
together thoroughly, making sure butter is fully incorporated. Split into two portions and place each on
parchment or wax paper. Roll into log
shape with parchment. Twist ends to deal. Wrap in aluminum foil and freeze up to one
month.
Alternatively, portion
out into 1 1/2 T servings using a small scoop.
Freeze on parchment and then wrap each portion with plastic wrap and
seal in plastics bags. Remove to use individual
portions on vegetables or grilled steak.
