Years ago I had recipe for a compound butter we used in Switzerland on steaks and I lost it .All I remember was that there were 4 herbs.One of the herbs was used twice, (2 parts),while the other 3 were used only once ( 1 part ).
Does anyone of you now what I am looking for ?
I do not know how it would affect puff pastry . We used to use toasted flour in gravies to get a richer brown look in Germany, France , Italy and Switzerland years ago when I was working there. It was also used in the US Army.