Sauce dite Beurre Noir
From The profession of cookery, from a French point of view, 1894
Black butter sauce is frequently served with fish.
Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 22. The excerpt below is the record exactly as published.
Sauce dite Beurre Noir. Melt a fairly large lump of butter iu a sauce- pan, and keep it briskly stirred while it changes colour ; let it become quite brown, but not burnt. Throw in a handful of lightly chopped parsley, a pinch of pepper, and a spoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.