Herb Butter

by James Wilderotter

quantity	ingredient
2 tablespoons	finely chopped parsley
1 teaspoon	finely chopped chervil
1 teaspoon	finely chopped taragon
6 leaves	spinach, chopped finely
2	large shallots, minced
1/4 lb	butter softened (not melted)

Mix all together in a small bowl.
Form mixture in to a cylinder and wrap in wax paper.
Chill until you are ready to serve.

Notes:
If you are making this for a topping for bread or muffins, whip the mixture rather than mix. Then store in a sealed container (ie. plastic container with lid) and chill until you are ready to serve it.

This is great on meat or fish as well as breads.