Bercy Butter

Name: Bercy Butter
Yield: 1 servings
Ingredients: a gill of white wine; one ounce of finely-chopped shallots; half a pound of butter; one teaspoonful of chopped parsley; two ounces of beef marrow; the necessary table-salt; a little ground pepper; a few drops of lemon-juice

From Soyer's standard cookery, 1912

Serves 1

Serve with grilled beef.

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 41. The excerpt below is the record exactly as published.

Bercy Butter. Put into a small stewpan a gill of white wine and one ounce of finely-chopped shallots, previously blanched. Reduce the wine by one-half, and add half a pound of butter, softened into a cream; one teaspoonful of chopped parsley, two ounces of beef marrow cut into cubes, poached in slightly salted water 56 STANDARD COOKERY. and drained, the necessary table-salt, and a little ground pepper and a few drops of lemon-juice

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