spinach leaf 1
sage leaves -
1. Finely chop the spinach and herbs or pass them together through a parsley chopper.
2. Mix the chopped herbs into the butter with a wooden spoon, beating well. Add the salt.
100 g (4 oz) salted or slightly salted butter, softened
30 ml (2 tbsp) finely chopped fresh parsley
15 ml (1 tbsp) freshly squeezed lemon juice
Few drops of anchovy essence
Salt and freshly ground black pepper
1. Whip the butter thoroughly until light and fluffy.
2. Put in all the other ingredients and beat well to blend.
4 tbsp butter, softened
6 spinach leaves, blanched, dried, and very finely chopped
1 shallot, finely chopped
1 tsp each finely chopped chervil, parsley, and tarragon
salt and pepper, to taste
Beat all the ingredients together, then roll in wax paper and chill until required.
two stalks green garlic
1/4 cup fresh parsley
1/2 tsp salt
1 pint heavy cream
Wash and trim the ends off the green garlic stalks. You want to use as much of it as possible, including the green stem, but you'll have to take at least one layer off the outside to get it clean. Cut into 2-