Beurre d’Amandes

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • ¼ pound butter, clarified
  • ¼ cup sliced almonds
  • 1 tablespoo

Method

Toast nuts in butter. Add lemon juice, salt, and pepper. Pour over grilled or sautéed fish, or cooked green vegetables.