(Beurre Diable)
From Easy French cookery, containing over 300 economical and attractive recipes from a celebrated chef's note-book (1910).
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A historical recipe
Easy French cookery, containing over 300 economical and attractive recipes from a celebrated chef's note-book, by Auguste Mario (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.
- Sample the sauce, and should it appear too acid, add a Uttle more mushroom ketchup, and mix together.
- 201.
- MELTED BUTTER (Beiure fondu) May be prepared either by simply melting some butter, or by thickening melted butter with flour.
- 202.
- BLACK BUTTER
Cookware for this recipe
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Saucepan