(565). Black Butter (Beurre Noir)

This butter is used for eggs, brains or fish. Put four ounces of butter in an omelet pan over a slow fire, and when it falls after raising, skim it off, and set it again on the fire; as soon as it is black, but not burned, season it with salt and mignonette. Strain it through a fine strainer over the eggs, etc. Throw a dash of vinegar in a hot pan, and pour it over the eggs through a fine strainer.

(566). Melted Butter (Beurre Pondu)

Set four ounces of butter in a saucepan, season it with salt, pepper, mignonette, and the juice of a lemon; let it melt sufficiently to liquify it, or else melt it thoroughly, and let it settle, pouring off the top carefully, refraining from disturbing the sediment at the bottom.

(567). Hazel-Nut Butter (Beurre Noisette)

Place four ounces of butter in a pan on the fire, and as soon as the froth falls, skim it carefully, and leave it on the fire until it begins to brown slightly, then let it settle and pour off the clear part; season with sait, pepper, and lemon-juice, and throw this over fish or any other article, after -training it through a fine strainer.