Beurre Noir or Brown Butter Sauce
(Eggs, calf's head, calf's brains, fish)
- 1/4 pound of butter
- 3 tablespoonfuls of hot vinegar
- 1 tablespoonful of chopped parsley
- dash of pepper
- dash of salt
Put the butter in a saucepan and let it cook slowly until it has browned, then add the hot vinegar, chopped parsley, and pepper and salt.
The Century Cook Book (1901).
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