Beurre de Noisette

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

Make like Beurre d’Amandes, substituting hazelnuts for the almonds. Usually the hazelnuts are minced, not sliced.