5 oz butter
2 to 3 tablespoons washed and dried parsley leaved
1 tablespoon capers
1 tablespoon vinegar
Cook butter to a dark brown color. Add parsley leaves and capers. Pour the butter into a sauce boat or over the food with which it is to be served, and add vinegar heated in the same pan.
Brown butter is served with eggs; various fish; vegetables boiled in salted water; brains; and a number of other dishes.
For eggs with browned butter omit the parsley and the capers.