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Beurre Café de Paris

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TasunkaWitko View Drop Down
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Joined: 25 January 2010
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    Posted: 29 March 2012 at 08:45
This fantastic recipe was shared by ChrisBelgium, along with these notes:
 
Originally posted by ChrisBelgium ChrisBelgium wrote:

Ansjovis is not only used as a main part in a recipe, it's been used as some sort of salty addition too, many times in meatdishes. It's a bit like using fish sauce in oriental (meat)dishes; the fish is not relevant, the salty part of the fish sauce is what they look for.

I've seen western recipes where they started by melting a few ansjovis filets in butter first and then seared meat in it. You don't taste the ansjovis no more but it gives a very particular and of course salty kick to a good piece of red meat.

Also, there is a very famous recipe called "beurre CafĂ© de Paris". Sounds french but it isn't. It's a complex butter composition with many ingredients, invented and used since decennia in the brasserie CafĂ© de Paris in Geneva, Swiss! Many try to reproduce it, even in France, but the original composition still remains a secret. One thing is certain; it contains ansjovis.

I found this recipe but have never made it myself. I prefer a simpler to make beurre maître d'hôtel (butter, fines herbes, garlic..) on my grilled meat.

There's the CafĂ© de Paris website; http://www.cafe-de-paris.ch/

Beurre "Café de Paris" - a replica of the original

500 gr butter at room temperature

To be cut finely first; 4 ansjovis filets from a tin - 1 tbsp capers - 1 small onion or shallot - 2 tbsp parcely - 2 tbsp chives - 1 tbsp dill - 2 cloves of garlic - 1/2 green bell pepper

Other ingredients; juice of 1/2 lemon - 1 teaspoon lemon zeste - 1 teaspoon orange zeste - pinch of dried marjoram - pinch of dried thyme - pinch of rozemary - 1/2 teaspoon paprika powder - 1/2 teaspoon dried tarragon - 5 freshly ground black pepper corns - 1/2 teaspoon curry powder - 1 teaspoon Worcestershire sauce - pinch of cayenne pepper - 1 tbsp cognac - 1 tbsp madeira wine - 1 tbsp ketchup

Mix everything -except the butter- in a blender and set aside overnight to "merge the tastes". Next day; add the soft butter, the mixture and salt to taste.

Put a tbsp of this cold butter mixture on grilled red meat such as entrecöte, served with good fries of course.

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