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Butter Sauce (Brown or Beurre Noir)
From Harper's cook book encyclopædia, 1902
Serves 4
If the butter is not cool before adding it to the vinegar it will spurt over the sides of the vessel.
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 Harper's cook book encyclopædia (1902), page 384. The excerpt below is the record exactly as published.
Butter Sauce (Brown or Beurre Noir). — Melt 6 ozs. of butter in a stewpan over the fire until it becomes of a brown color, and then allow it to become cold. Take another stew- pan, and put into it a cupful of vine- gar with pepper
Cook this with the app: pantry check, scaling, and the assistant.