Beurre Noir, or Browned Butter

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 15 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (3)
  1. Put the butter into a fryingpan over a nice clear fire, and when it smokes, throw in the parsley, and add the vinegar and seasoning.
  2. Let the whole simmer for a minute or two, when it is ready to serve.
  3. This is a very good sauce for skate.
Original Text
BEURRE NOIR, or BROWNED BUTTER (a French Sauce). 374. INGREDIENTS.—1/4 lb. of butter, 1 tablespoonful of minced parsley, 3 tablespoonfuls of vinegar, salt and pepper to taste. Mode.—Put the butter into a fryingpan over a nice clear fire, and when it smokes, throw in the parsley, and add the vinegar and seasoning. Let the whole simmer for a minute or two, when it is ready to serve. This is a very good sauce for skate. Time.—1/4 hour. CLARIFIED BUTTER. 375. Put the butter in a basin before the fire, and when it melts, stir it round once or twice, and let it settle. Do not strain it unless absolutely necessary, as it causes so much waste. Pour it gently off into a clean dry jar, carefully leaving all sediment behind. Let it cool, and carefully exclude the air by means of a bladder, or piece of wash-leather, tied over. If the butter is salt, it may be washed before melting, when it is to be used for sweet dishes. MELTED BUTTER.
Notes
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