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Bourguignonne Butter

Place in a mortar three sound, peeled shallot, a half bean garlic, two branches parsley, a branch chervil and six branches chives. Thoroughly pound until exceedingly smooth, add an ounce butter, half saltspoon salt, and briskly pound again for one minute. Press butter through sieve into a bowl, add three tablespoons fresh bread crumbs, mix until well amalgamated and use as required.