OEUFS AU BEURRE NOIR - EGGS WITH BLACK BUTTER
An elegant way with eggs from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Poach the eggs in water to which a little vinegar has been added.
- Remove while still soft and place in a dish in warm oven.
- Boil the wine vinegar until it is 1/2 of its original quantity; pour over eggs.
- Simmer butter a few minutes in the pan; add parsley and salt and cook until both butter and parsley are browned.
- Pour over eggs and serve at once.
Nutrition Facts : Calories 249.3, Fat 21.5, SaturatedFat 10.4, Cholesterol 453.5, Sodium 222.5, Carbohydrate 0.9, Sugar 0.8, Protein 12.7
RAIE AU BEURRE NOIR (SKATE WITH BLACK BUTTER)
Provided by Moira Hodgson
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put about 2 inches water in a large frying pan. Simmer the onion, parsley, lemon and peppercorns for about 5 minutes. Add the pieces of skate and simmer gently for 15 minutes. Remove and drain, place on a serving dish and keep warm.
- In a small pan heat the butter until it turns golden brown. Pour the butter over the fish. Add the vinegar and capers to the saucepan, season, bring to boil and pour over the fish. Serve immediately.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 22 grams, Fiber 2 grams, Protein 56 grams, SaturatedFat 10 grams, Sodium 955 milligrams, Sugar 2 grams, TransFat 0 grams
RAIE AU BEURRE NOIR (SKATE WITH BLACK BUTTER)
Provided by Craig Claiborne
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the skate wings in a kettle and add cold water to cover and salt. Bring to a simmer and cook about four or five minutes.
- Drain the wings and, using a sharp knife, carefully scrape away the outer coating of each wing.
- Put the wings in a casserole in one layer and add cold water to cover and salt to taste. Add the vinegar, bay leaf, thyme and parsley. Bring the water to a full boil and remove the casserole from the heat.
- Drain the wings on paper towels and arrange them on a serving dish.
- To make the sauce, heat the butter in a skillet over high heat, and when it turns medium brown add the capers. Continue cooking until the butter becomes slightly blackened. Add the vinegar, swirl it around over high heat and pour the sauce over the fish. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 11 grams, Carbohydrate 1 gram, Fat 29 grams, Fiber 0 grams, Protein 66 grams, SaturatedFat 14 grams, Sodium 1085 milligrams, Sugar 0 grams, TransFat 1 gram
RAIE AU BEURRE NOIR (SKATE WITH BLACK BUTTER SAUCE)
Provided by Pierre Franey
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Arrange fish pieces in one layer, slightly overlapping, in a skillet or casserole. Add water to cover, the white vinegar, salt, bay leaf, peppercorns and thyme.
- Bring to a boil and let simmer over low heat about 2 minutes or less. Turn off heat and let stand until ready to serve. Do not let stand for more than a very few minutes. Transfer fish pieces to a layer of paper towels. Then transfer drained pieces of fish to a heated serving dish.
- To make sauce, heat a heavy skillet, preferably of black iron, almost to smoking. Add butter; when it melts and starts to darken, add capers. Cook, shaking skillet and stirring, about 1 minute, or until butter starts to blacken. Add red-wine vinegar and parsley, swirling it around, and pour sauce over fish.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 66 grams, SaturatedFat 14 grams, Sodium 1090 milligrams, Sugar 0 grams, TransFat 1 gram
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