Cafe De Paris

Ingredients

250g butter, soft.
1 teaspoon Dijon mustard.
5 capers, finely chopped.
1 small eschalot, finely chopped.
½ garlic clove, finely chopped.
Juice of ½ a lemon.
Stalk of parsley, stalk removed and finely chopped.
6 chives, finely chopped.
Sprig thyme, stalk removed and finely chopped.
4 tarragon leaves, finely chopped.
½ teaspoon Keen’s curry powder
Dash ketchup.
Dash Geo. Watkins anchovy sauce.
Dash brandy
Dash Worcestershire sauce.
Pinch paprika
Pinch cayenne pepper
Pinch white pepper
Pinch salt.

Method

Lightly beat the butter.
Mix the other ingredients together, then massage through butter.
Roll into cling film to form a sausage, twisting tight and closed at each end.
Harden in fridge.
Slice to serve, laying slices under salamander until melted.