Clarified Butter
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
Method
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- In pastry, clarified butter is used more especially for the buttering of moulds.
- Put the butter to be clarified into a saucepan, and cook it over a very slow fire until (1) the caseous substances liberated in the cooking process have accumulated and solidified on the bottom of the saucepan;
- (2) it appears limpid, of a golden colour, and exhales a slight, nutty smell.
- Strain it through muslin, and put it aside until required.
Plating
Cookware for this recipe
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Saucepan
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Sieve