Bercy Butter

Ingredients

• one-quarter pint of white wine
• one oz. of finely-chopped shallots
• one-half lb. of butter
• one teaspoonful of chopped parsley
• two oz. of beef marrow
• the necessary table-salt
• a little ground pepper
• a few drops of lemon-juice

Method

1. 1

   Put into a small stewpan one-quarter pint of white wine and one oz. of finely-chopped shallots, scalded a moment.

2. 2

   Reduce the wine by one-half, and add one-half lb. of butter softened into a cream; one teaspoonful of chopped parsley, two oz. of beef marrow cut into cubes, poached in slightly salted water and well drained, the necessary table-salt, and, when dishing up, a little ground pepper and a few drops of lemon-juice.

3. 3

   This butter must not be completely melted, and it is principally served with grilled beef.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 36. The excerpt below is the record exactly as published.

BERCY BUTTER Put into a small stewpan one-quarter pint of white wine and one oz. of finely-chopped shallots, scalded a moment. Reduce the wine by one-half, and add one-half lb. of butter softened into a cream; one teaspoonful of chopped parsley, two oz. of beef marrow cut into cubes, poached in slightly salted water and well drained, the necessary table-salt, and, when dishing up, a little ground pepper and a few drops of lemon-juice

Cook this with the app: pantry check, scaling, and the assistant.