Step 1: Butter
Take the butter out of the refrigerator 30 minutes beforehand, so that it softens somewhat but does not become too soft.
Step 2: Aromatics
Remove the stalks from the flat-leafed parsley and wash the leaves. Spin dry well and chop lightly using a knife.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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