Maître d’Hôtel Butter

• 2 ozs (55 g/½ stick) butter
• 4 t

Cream the butter, then stir in the parsley and a few drops of lemon juice at a time. Roll into butter pats or form into a roll and wrap in greaseproof paper or tin foil, screwing each end so that it looks like a cracker. Refrigerate to harden.