hazelnut colors

Literary analysis:

In several literary and culinary texts, "hazelnut" is used to evoke a warm, golden-brown hue, particularly in descriptions of butter as it cooks. Authors employ this natural color term to signal the ideal moment when the butter has developed its characteristic nutty, toasted appearance, turning a shade reminiscent of a roasted hazelnut. This evocative description not only guides the reader through a visual and sensory experience but also subtly communicates the transition of flavor and texture in the dish [1][2][3][4].

When done, put fish on platter, and put a fresh piece of butter in pan, over fire, and allow to become hazelnut color.
— from The Hotel St. Francis Cook Book by Victor Hirtzler
Heat in frying pan four ounces of butter to a hazelnut color and pour over the dish.
— from The Hotel St. Francis Cook Book by Victor Hirtzler
Add to the sauce in the pan two ounces of fresh butter, and cook until hazelnut brown, then pour over the fish.
— from The Hotel St. Francis Cook Book by Victor Hirtzler
Put four ounces of butter in the pan and cook to the color of a hazelnut.
— from The Hotel St. Francis Cook Book by Victor Hirtzler

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