Beurre Noir

Preparation info
    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1965

  • About

Ingredients

  • ¼ pound butter
  • 1 tablespoon finely chopped parsley
  • 1 ta

Method

Melt butter and brown it. Stir in finely chopped parsley, capers and white wine vinegar. Serve with fish, brains and (minus capers) with certain egg dishes.