Butter Bercy
From Modern culinary art (1937).
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A historical recipe
Modern culinary art, by Henri-Paul Pellaprat (1937).
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 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- 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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- Reduce to half 1/2 cupful white wine and two chopped shallots.
- Add a few spoonful beef marrow, cooked in water and cut in small dice, then a good piece butter.
- Put salt, pepper and lemon juice.
- Must be like a pomade.
- To serve with grilled porterhouse steak.
Plating
Cookware for this recipe
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Grill or grill pan
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Chef's knife
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Cutting board