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Herb Butter

4 servings

Ingredients

• 1 tbsp Finely chopped parsley, tarragon, chervil, and shallots
• 125 g Butter

Instructions

1. Wash young, fresh parsley, tarragon, chervil, and a little shallot, let them dry, and chop very finely.
2. Thoroughly rub about 1 tablespoon of this with 125 g of butter and place in a cool spot to firm up.
3. Afterward, press the butter into small, previously moistened butter molds, invert, and serve with white rolls or with beefsteak, schnitzel, and similar dishes.

Modernized from a treasured 19th-century German cookbook.