BUTTER, BLACK, OR BEURRE NOIR
Take two ounces of butter, and dissolve it in a frying-pan, and let it frizzle till the butter turns a brown color; then add a tablespoonful of French vinegar, a teaspoonful of chopped capers, a teaspoonful of Harvey's sauce, and a teaspoonful of mushroom ketchup. Let it remain on the fire till the acidity of the vinegar is removed by evaporation. This is a very delicious sauce, and can be served with Jerusalem artichokes boiled whole, fried eggs, etc
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
