|
| | Sauce Au Beurre
1/2 cup plus 2 tablespoons of butter
3 tablespoons of tarragon vinegar
1/2 teaspoon of salt
1/4 teaspoon of pepper
Cook butter in a saucepan over low heat until golden brown; stir frequently. Stir in remaining ingredients. Serve sauce warm with sweetbreads. Yield: about 3/4 cup |
|
