Beurre Noir
This sauce is poured over fried fish or boiled fish just before serving. Two tablespoons of butter; one tablespoon of vinegar; one tablespoon of chopped parsley; one teaspoon of lemon juice; one-half teaspoon of salt; one-fourth teaspoon of pepper. Place the butter in a frying-pan, and when it is hot, add the other ingredients. Boil up once, and serve.
BUTTER SAUCE À LA CRÉOLE-Take one cup of cold water, one tablespoon of butter and one of flour. Mix over the fire, stirring constantly. When the mixture boils, stir in quickly (for a large quantity) one-fourth pound of fresh butter and add, by degrees, another cup of cold water to keep the butter from oiling. Stir in the juice of a lemon and strain. It must be served at once and hot. It becomes oily if kept long. A spoon of chopped parsley may be added.
BROWNED BUTTER (Used for Coloring Gravies, Sauces, etc.)- Place a small piece of butter in a hot frying-pan and toss about until it turns brown. Stir browned flour into it until it is smooth and commences to boil.
BROWNED FLOUR (Used for Coloring and Thickening Many Dishes)-Spread flour on a tin platter and place on the stove or in a very hot oven. When it begins to color stir constantly until evenly browned throughout. Cork closely in jars.