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4
Easy
By Gary Rhodes
Published 1995
This recipe really couldn’t be simpler It’s just two ingredients held together with butter and, of course, seasoned with salt and pepper. The nicest thing about it is that it lends itself to so many flavour combinations: from parsley and lemon to horseradish or mustard and herbs. If you are using additional flavours, add them before stirring in the shallot butter. All these flavours work well with fish, meat or vegetarian dishes.
It’s best to use sliced bread that is 24 hours old, a
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