Allow the herb butter to soften at room temperature. Make quenelles of the butter using two warm teaspoons and place them on a clingfilm-lined tray. Place the tray in the freezer until the quenelles of butter are frozen. To prepare the quenelles for frying, dip into the egg wash, drain and coat with the breadcrumbs. Repeat the process so that the butter is double-crumbed. Heat the oil to 180°C and deep-fry until the quenelles are golden. Remove the deep-fried herb butter from the oil and drain on kitchen paper. Lightly season with salt and freshly ground pepper. When the oil has cooled, pass it through a fine sieve into a clean container, ready to use again.
© 2005 Liam Tomlin. All rights reserved.