Chapter IV · Cold Sauces and Compound Butters · No. 154
154—Black Butter
Put into a frying-pan the necessary amount of butter, and cook it until it has assumed a brown colour and begins to smoke. At this moment add a large pinch of concassed parsley leaves and spread it immediately over the object to be treated.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 154, p. 58. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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