Frenchside
Beurre Noir
From À la mode cookery, 1902
A simple sauce for enhancing dishes.
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 47. The excerpt below is the record exactly as published.
Beurre Noir Warm some butter in a frying-pan till it becomes a dark brown colour. Cook a little vinegar in the same frying-pan. Reduce, and add to the cold brown butter. Warm in a saucepan, season with salt and pepper, and serve. 124 COOKERY A LA MODE Black Sauce Brown two table-spoonfuls of flour and a chopped onion in butter. Add some dark gravy, a bay-leaf, salt and pepperto taste, a dozen crushed juniper berries, two spoonfuls of black currant jelly, one of vinegar, and a teaspoonful of chilli vinegar. Boil and strain. This is a German recipe, and is intended to serve with game and venison. Bordelaise Sauce k la Gouffd Add to half a pint of sauterne one pinch of mignonette pepper, and one table-spoonful of shalots previously blanched and chopped. Reduce it by boiling to a quarter of a pint, add half a pint of Espagnole sauce. Boil for six minutes, and put in one table-spoonful of chopped parsley. Skim and strain. Bread Sauce Take a pint of milk, and boil in it an onion stuck with two cloves, a small shalot, and some pepper- corns, and bring to the boil, and then let stand for an hour on the stove. Then take the onion, shalot, and peppercorns from the sauce. Have ready two ounces of freshly grated bread-crumbs, and put them into the milk with half an ounce of butter. Add salt to taste. Boil up the sauce for ten minutes, and it will be ready to serve. A good table-spoonful of cream added to it is, of course, an improvement. SAUCES 125 Brown Sauce Take six mushrooms washed and peeled, one carrot, one shalot, and one small onion. Cut them up and fry them in two ounces of butter till a nice brown, then stir in one and a half ounce of flour, and lastly pour in one pint of light hock. Let boil for ten minutes, then skim, and season with pepper
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