"Butter and Parmesan cheese." A sauce of melted butter and grated Parmesan cheese served with pasta.
Melted butter. Butter mixed with a small amount of stock or wine, boiled, sieved and served with fish.
"Beurre maître d'hôtel." Unsalted butter blended with chopped parsley and lemon juice. It is usually served cold with a slice of fish or meat.
Beurre manié. A mixture of softened butter and flour, kneaded together. Nuggets of it are added to stews and sauces to thicken them.
"Black butter." Butter heated until it is dark brown, with a few drops of vinegar and sometimes capers added, served hot, especially with skate and brains.
