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Author Notes: This recipe is just an idea of what Café de Paris butter might be. The real ingredients of the butter from the famous café in Geneva are a closely guarded secret. Apparently it is handed down from guardian to guardian. It was first made in 1930, and is now supplied to restaurants around the world from the original kitchen. At the Café de Paris, steak with the compound butter is the only main dish on the menu, such was its success. This makes enough to accompany four steaks. —Canalcook
- 1/4 pound butter
- 1 garlic clove, crushed
- 1 teaspoon curry powder
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped capers
- 1 teaspoon chopped fresh tarragon
- 1-2 teaspoons lemon juice
- A few drops of Worcestershire Sauce
- 1 tablespoon chopped fresh parsley
- Leave the butter out of the fridge to soften for 30 minutes to 1 hour.
- Mix all the ingredients but the parsley in a pestle and mortar or food processor until well blended.
- Add in the parsley.
- Roll into a cylinder and chill.
- This can also be frozen.
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