Cookbook:Beurre à la bourguignonne

Cookbook | Ingredients | Recipes | French cuisine

IngredientsEdit

ProcedureEdit

  1. Cream the butter until it is very soft.
  2. Beat the shallots, garlic and parsley into the butter.
  3. Season to taste with salt and pepper.
Last modified on 31 October 2013, at 00:44