PARIS BUTTER

This is one of the staples the kitchen at Eugenius Cafe. Sometimes called Cafe de Paris, Paris Butter, gives a certain je ne sais quoi to eggs, omlettes, mushrooms and soups. When grilling mushrooms for instance lavishy spread Paris butter for a simple yet effective way of imparting flavour. In an omelette, Paris Butter gives a rich feel and a delightful look with the the speckles of green herbs mingling happily with the golden hue of the softly beaten eggs. Use Paris Butter in fact on any savoury dish that calls for butter. It is preferable to oil in a Bolognese sauce. So here it is. oohlahlah!
CAFE DE PARIS

1 kg butter left outside the fridge so as to be soft.
Heinz tomato sauce, two swigs
Dijon mustard, two dollops
capers (in brine), 10 off or 4 large caperberries
Brown shallots, 3 off
Fresh curly parsley, a large snap
Fresh garlic chives, 10 off
Dried marjoram, a pinch
Fresh dill, a pinch
Fresh thyme, a pinch
Fresh French tarragon, a pinch and a half
Ground rosemary, a pinch
Garlic, 2 cloves chopped very finely
Anchovies, contents of a small bottle including the oil
Brandy, a slurp
Madeira, a slurp
Worcestershire sauce, a splash
Ground sweet paprika, a few shakes of the bottle
Keens curry powder, a generous spill
Cayenne, a pinch maybe two
Green peppercorns, 8 off
Lemon, juice of one
Zest of ½ lemon
Zest of ¼ orange
Salt, a shake


Mix all ingredients with the exception of butter in a glass bowl and leave to its own devices for a day, then purée the mixture in a blender and push through a strainer to isolate teh chewy bits. Foam the butter and mix with the purée. Form the butter into a log, freeze it and cut off slices as you need them. Teoretically, it keeps for several weeks but it won't last you that long.