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Method :
Melt the
clarified butter in a pan and continue heating until it turns a golden
brown, then remove from the heat and stir in the parsley. Tip the butter
into a warmed serving dish. Pour the vinegar into the pan, boil rapidly
for a few moments, then stir it into the butter. Season to taste. Keep
warm in a bain-marie until needed. Serve with fish, chicken or
vegetables.
Serves 4
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