Julia Childs and Butter

(You start with five pounds of melted butter.
Chop up a half of a shallot.
Add two parsley stems.
Then add another two pounds of melted butter.
Now add two cups of sherry.
Some fresh cranberries.
An oyster and a chestnut or two.
Salt and pepper to taste.

Now comes the tough part...
Into the pot goes six pads of butter.
Now add five loaves of white French baquette(crust removed).
Six French hens.
And a partridge in a pear tree... Omit the pear tree).
.......
I saw a t.v. show of Julia's where she was making this stuffing type dish.
Must have used ten pounds of butter...
O.K. I'm exaggerating but she used a lot of butter and then added more...

My thinking is,
If you want Real butter flavor use Real butter(unsalted).
Cabot is good.
None of that Country Crock whipped unsaturated, make believe yellow corn oil paste.