Chives in Butter, Parsley Butter and Tarragon Butter

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 2 oz. (60 g.) butter
  • 1 tablespoon finely chopped and pounded fresh chives


Simply work together the chives, parsley or tarragon and the butter. The chive butter may be served with any grill, and is best of all in spring, when chives are young and juicy. Tarragon butter is very good with grilled fish, but a revelation with plain roast or fried chicken. Parsley butter is good with all fish