Skate ait Beurre Noir (Black Butter)
From Cookery, 1897
Presented as published in 1897. 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 Cookery (1897) by Marguerite Ninet, page 22. The excerpt below is the record exactly as published.
Skate ait Beurre Noir (Black Butter). — Boil it in the wine court-bouillon (see page 4!)), drain off the water, remove the head, the skin, and the tail, and keep the rest hot; meantime prepare a sauce ait beurre noir, into which put two or three sprigs of parsley, sprinkle the fish with capers
Cook this with the app: pantry check, scaling, and the assistant.