Garlic Butter

Soften the butter and place it in a 20 quart mixing bowl. Peel and finelychop the shallots and garlic, add to the butter. Wash and de-stem theparsley, chop fine and add to the butter with the remaining ingredients. Mixuntil incorporated and fluffy. Roll in plastic wrap to form 1 1/2 inch logs10 inches long. Date, label and freeze for future use. Can be used forgarlicbread, escargot of to top grilled meats or fish. Defrost for 1 hour beforeslicing into medallions. It is best to remove to plastic wrap before slicingso none winds up embedded in the butter after slicing.