beurre noir

American  

[bur nwahr, bœr nwar] / ˈbɜr ˈnwɑr, bœr ˈnwar /

noun

French Cooking.

1. a sauce of darkly browned butter, sometimes flavored with herbs, vinegar, etc.

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Etymology

Origin of beurre noir

1855–60; < French: literally, black butter

Example Sentences

See Examples For:

beurre noir

I, II, III, IV, V, VI, 370, 371; à l'Anglaise, 371; au beurre noir, 372; à la Parisienne, 372; with salt pork, 372 in matelote, 378 Stewed, 377 Stuffed, Nos.

From How to Cook Fish by Reed, Myrtle

It is unquestionably an excellent dish, prepared au beurre noir.

From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Blot, Pierre

Serve very hot Any kind of fried fish can be served with beurre noir, but this is particularly nice for that which is fried without pork.

From Miss Parloa's New Cook Book by Parloa, Maria

This is raie au beurre noir, much esteemed on the French seaboards.

From Cookery and Dining in Imperial Rome by Vehling, Joseph Dommers

I have," said she, "for us two, eggs au beurre noir and a blanquette de veau, and what is enough for two is enough for three.

From The Mountebank by Locke, William John