Beur.re Noir, Or Browned Butter
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut up 10 OZ.
- of butter ;
- put in the frying-pan over the fire;
- cook till it acquires a dark brown colour, without beiuu burnt ;
- take oil' the fire to cool ;
- Put, in a quart stewj)au : 3 tablespoonfuls of vinegar, 2 small pinches of pep[)er ;
- Picduce one-third ;
- take off the fire ;
- When the butter is cooled, strain through the pointed strainer, into the stewpan containing the vinegar, and wann up for u.se, without boiling.
- It is necessary that the butter should be cooled before mixing, as, otherwise, it would j)robably froth over tlie stewpan.
- An inferior quality of butter is good enough for this preparation ;
- 03 the prolonged cooking destroys its taste, and, with better butter, the result would be the same, wuth additional expense.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Sieve