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Definition of Beurre noisette
1. Noun. Clarified butter browned slowly and seasoned with vinegar or lemon juice and capers.
Lexicographical Neighbors of Beurre Noisette
Literary usage of Beurre noisette
Below you will find example usage of this term as found in modern and/or classical literature:
1. Princess Helene Von Racowitza: An Autobiography by Helene von Racowitza, Elena von Dönniges Racovița, Cecil Mar (1910)
"beurre noisette must be felt, it cannot be learnt, and, without it, cauliflower
is a horror ! This was also the opinion of my illustrious mistress the ..."
2. The Hotel St. Francis Cook Book by Victor Hirtzler (1919)
"Crab meat, au beurre noisette. Put some fresh-boiled crab meat on a platter and
season with salt and pepper. In a frying pan put a quarter pound of sweet ..."
3. The Magazine of Horticulture, Botany, and All Useful Discoveries and by C M Hovey (1861)
"This pear, attributed to Bouvier, is also known under the name: of Colmar Navez,
and Beurre" Noisette, which have been annulled by the congress. ..."
4. Fish by S. Beaty-Pownall (1903)
"This sauce in France is known as beurre noisette, as it should never be more than
a golden nut- brown. Bearnaise.—Stir together over the fire the yolks of ..."
5. Culinary Encyclopaedia: A Dictionary of Technical Terms by Charles Herman Senn (1898)
"Anything done in butter which is cooked to a brown colour. beurre noisette, /'.
Nut-brown butter, e. Butter melted over the fire until it begins to brown. ..."
6. Bed and Breakfasts in Ontario by Julia Roles (2001)
"Fresh salmon with sage and beurre noisette, or scrambled eggs with caramelized
onions and pommes dauphinoise are just a couple of the dishes that might be ..."
7. Princess Helene Von Racowitza: An Autobiography by Helene von Racowitza, Elena von Dönniges Racovița, Cecil Mar (1910)
"beurre noisette must be felt, it cannot be learnt, and, without it, cauliflower
is a horror ! This was also the opinion of my illustrious mistress the ..."
8. The Hotel St. Francis Cook Book by Victor Hirtzler (1919)
"Crab meat, au beurre noisette. Put some fresh-boiled crab meat on a platter and
season with salt and pepper. In a frying pan put a quarter pound of sweet ..."
9. The Magazine of Horticulture, Botany, and All Useful Discoveries and by C M Hovey (1861)
"This pear, attributed to Bouvier, is also known under the name: of Colmar Navez,
and Beurre" Noisette, which have been annulled by the congress. ..."
10. Fish by S. Beaty-Pownall (1903)
"This sauce in France is known as beurre noisette, as it should never be more than
a golden nut- brown. Bearnaise.—Stir together over the fire the yolks of ..."
11. Culinary Encyclopaedia: A Dictionary of Technical Terms by Charles Herman Senn (1898)
"Anything done in butter which is cooked to a brown colour. beurre noisette, /'.
Nut-brown butter, e. Butter melted over the fire until it begins to brown. ..."
12. Bed and Breakfasts in Ontario by Julia Roles (2001)
"Fresh salmon with sage and beurre noisette, or scrambled eggs with caramelized
onions and pommes dauphinoise are just a couple of the dishes that might be ..."
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