93. BEURRE NOIR, OR BLACK BUTTER SHARP SAUCE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (5)
  1. Place about six ounces of good fresh butter in a small stewpan.
  2. Put it on the fire to melt, and then allow it to fritter, so as to acquire a light-brown colour.
  3. Take it off the stove, skim it, and quickly pass it through a sieve, into a stewpan containing four tablespoonfuls of French vinegar, a dessert-spoonful of chopped capers, ditto Harvey sauce, ditto mushroom-catsup, and a piece of glaze the size of a walnut, and sufficient pepper and salt to season the sauce.
  4. Boil the whole well together.
  5. Use it for boiled skate or broiled mackerel.
Original Text
93. BEURRE NOIR, OR BLACK BUTTER SHARP SAUCE. PLACE about six ounces of good fresh butter in a small stewpan, put it on the fire to melt, and then allow it to fritter, so as to acquire a light-brown colour; then take it off the stove, skim it, and quickly pass it through a sieve, into a stewpan containing four tablespoonfuls of French vinegar, a dessert-spoonful of chopped capers, ditto Harvey sauce, ditto mushroom-catsup, and a piece of glaze the size of a walnut, and sufficient pepper and salt to season the sauce; boil the whole well together, and use it for boiled skate or broiled mackerel. With whatever kind of fish this sauce is served, fried parsley forms an indispensable adjunct.
Notes
—