FRENCH MELTED BUTTER

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

half a pint of good but not very thick, boiling melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the well-beaten yolks of two or three fresh eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a little lemon-juice or vinegar ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (3)

Pour half a pint of good but not very thick, boiling melted butter to the well-beaten yolks of two or three fresh eggs, and stir them briskly as it is added.
Put the sauce again into the saucepan, and shake it high over the fire for an instant, but do not allow it to boil or it will curdle.
Add a little lemon-juice or vinegar, and serve it immediately.

Original Text

FRENCH MELTED BUTTER.

Pour half a pint of good but not very thick, boiling melted butter to the well-beaten yolks of two or three fresh eggs, and stir them briskly as it is added; put the sauce again into the saucepan, and shake it high over the fire for an instant, but do not allow it to boil or it will curdle. Add a little lemon-juice or vinegar, and serve it immediately.

Notes

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