| Cafe de Paris Butter - Beurre Café de Paris | ||||
| Ingredients | U.S. Weight or Volume | Metric Weight or Volume | ||
| Butter | 1 pound | 1 kilogram | ||
| Eggs, beaten | 6 ea. | |||
| Garlic, minced | 5 cloves | |||
| Anchovy fillets | 9 ea. | |||
| Parsley, chopped | 3/4 ounce | 50 grams | ||
| Chives, sliced | 3/4 ounce | 50 grams | ||
| Lemon juice | 2 ounces | 1 deciliter | ||
| Madeira | 2 tablespoons | 50 milliliters | ||
| Brandy | 2 tablespoons | 50 milliliters | ||
| Salt | 1/2 teaspoon | 3 grams | ||
| White Pepper | 1/8 teaspoon | 1 gram | ||
| Stir whole butter until smooth, without melting it | ||||
| Add all dry ingredients and mix until evenly blended | ||||
| Add the Eggs, Madeira, and Brandy and blend | ||||
| Yield | 2 pounds | 1.8 kilogram | ||