Black Butter, or Beurre Noir

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (3)
  1. Put about two ounces of fresh butter in a fryingpan, let it gently become a deep golden colour, then put into it about two tablespoonfuls of the leaves of parsley that have been picked small, washed, and dried.
  2. Shake the pan, and as soon as the parsley is crisp pour it, with the butter, over the dish or into a sauceboat.
  3. Put the pan again on the stove, and pour in a large tablespoonful of French vinegar; let this just boil up, then pour it over the butter and serve at once.
Original Text
Black Butter, or Beurre Noir.—Put about two ounces of fresh butter in a fryingpan, let it gently become a deep golden colour, then put into it about two tablespoonfuls of the leaves of parsley that have been picked small, washed, and dried. Shake the pan, and as soon as the parsley is crisp pour it, with the butter, over the dish or into a sauceboat; put the pan again on the stove, and pour in a large tablespoonful of French vinegar; let this just boil up, then pour it over the butter and serve at once.
Notes
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