Black Butter, or Beurre Noir

Method

Put about two ounces of fresh butter in a fryingpan, let it gently become a deep golden colour, then put into it about two tablespoonfuls of the leaves of parsley that have been picked small, washed, and dried; shake the pan, and as soon as the parsley is crisp pour it, with the butter, over the dish or into a sauceboat; put the pan again on the stove, and pour in a large tablespoonful of French vinegar; let this just boil up, then pour it over the butter and serve at once.

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