(Beurre Diable)
From Easy French cookery (1910).
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A historical recipe
Easy French cookery, by Auguste Mario and University of Leeds. Library (1910).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
1
1 ingredient
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a pound of fresh butter
Method
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- To the same quantity of the above sauce add half a pound of fresh butter, and work all together till it is perfectly smooth.