|Instead of bringing butter to the table in a rectangular brick, serve it in ramekins, like some fine restaurants do. In addition to plain butter, you can easily make and serve different flavored butters with style. Use a knife to score decorative cross-hatches on the top; and if you’re of an artistic nature, add a few fresh herb leaves or capers to the center or edges. Or, sprinkle the top of sweet butter with sea salt.||
D’Artagnan black and white truffle butters.
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