Beurre Frit

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Cut ¼ pound frozen butter into 6 large pats. Dip each pat in flour and then in slightly beaten egg white. Roll in fine