From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Beurre Noisette This is known in some New Orleans restaurants (notably Galatoire's) as "meuniere sauce" or meuniere butter. In classical French cooking, fish or veal or chicken would be coated with flour, sautéed in butter, and the leftover butter in the pan would be used as a sort of sauce. It would be brown both from the effects of the heat on the butter, as well as from the flour that would shake loose and brown. You can make beurre noir on its own, however. It's particularly good with fried or broiled fish, sweetbreads, and thin medallions of veal. 1 stick butter 1 tsp. red wine vinegar 1 tsp. Worcestershire 1 tsp. lemon juice 1. In a small saucepan, cook the butter over low heat until it stops bubbling, and the milk solids at the bottom just begin to brown. 2. Carefully add the other ingredients, being aware that this may cause the butter to foam up or even splatter. (It helps to stir it in quickly with a long-handled spoon.) Cook until the foaming subsides. Keep warm until time to spoon over the fish, oysters, sweetbreads, etc. Makes enough for about four servings. Click here for an index of recipes from past editions. © 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com