Butter Sauce

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 20 min Total: 20 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

four ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
minionette pepper ↝ Spices, pepper, black [Spices and Herbs]
four ounces of sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
a pint of cold boiling water ↝ Water, tap [Tap water]
one pound and a half of sweet fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a spoonful of cold spring water ↝ Water, tap [Tap water]
the juice of half a lemon ↝ Lemon, raw [Citrus fruits]
salt to palate ↝ Salt, table, iodized [Spices and Herbs]

Instructions (5)

When a large quantity of butter sauce is required, put four ounces of fresh butter into a middle-sized stewpan, with some grated nutmeg and minionette pepper.
To these add four ounces of sifted flour; knead the whole well together, and moisten with a pint of cold boiling water.
Stir the sauce on the fire till it boils, and after having kept it gently boiling for twenty minutes (observing that it be not thicker than the consistence of common white sauce), proceed to mix in one pound and a half of sweet fresh butter, taking care to stir the sauce quickly the whole time of the operation.
Should it appear to turn oily, add now and then a spoonful of cold spring water.
Finish with the juice of half a lemon, and salt to palate; then pass the sauce through a tammy into a large bain-marie for use.

Original Text

BUTTER SAUCE.
Butter sauce, or, as it is more often absurdly called, melted butter, is the foundation of the whole of the following sauces, and requires very great care in its preparation. Though simple, it is nevertheless a very useful and agreeable sauce when properly made; so far from this being usually the case, it is too generally left to assistants to prepare as an insignificant matter; the result is therefore seldom satisfactory.
When a large quantity of butter sauce is required, put four ounces of fresh butter into a middle-sized stewpan, with some grated nutmeg and minionette pepper; to these add four ounces of sifted flour; knead the whole well together, and moisten with a pint of cold boiling water; stir the sauce on the fire till it boils, and after having kept it gently boiling for twenty minutes (observing that it be not thicker than the consistence of common white sauce), proceed to mix in one pound and a half of sweet fresh butter, taking care to stir the sauce quickly the whole time of the operation. Should it appear to turn oily, add now and then a spoonful of cold spring water; finish with the juice of half a lemon, and salt to palate; then pass the sauce through a tammy into a large bain-marie for use.

Notes

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