Parsley butter

Soften the butter in a bowl

Remove the parsley from the stalk, chop it into small tiny pieces

Mix the butter with the parsley

Pipe the soft parsley butter onto a double layered cling film

Roll it like a sausage

Cut the cling film ends to make it look nice, save cool in the refrigerator

Slice it, garnish with fresh parsley leaves and a tiny foie gras pate cube (optional). Serve and enjoy