Sauce au Beurre noir (Black Butter Sauce)
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 132. The excerpt below is the record exactly as published.
Sauce au Bear re noir {Black Butter Sauce). — Put H oz. butter in an omelette pan, fry over a quick fire until it acquires a nut-brown colour, then add about half a teaspoonful of vinegar, and one teaspoonful of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.