Rich 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 (4)
Instructions (6)
  1. Mix to a very smooth batter a dessertspoonful of flour, a half-saltspoonful of salt, and half a pint of cold water.
  2. Put these into a delicately clean saucepan.
  3. Add from four to six ounces of well-flavoured butter, cut into small bits.
  4. Shake the sauce strongly round, almost without cessation, until the ingredients are perfectly blended, and it is on the point of boiling.
  5. Let it simmer for two or three minutes.
  6. Do not allow it to boil, as it tastes less of flour if served when it is just at the point of simmering.
Original Text
RICH MELTED BUTTER. This is more particularly required in general for lobster sauce, when it is to be served with turbot or brill, and for good oyster sauce. Salmon is itself so rich, that less butter is needed for it than for sauce which is to accompany a drier fish. Mix to a very smooth batter a dessertspoonful of flour, a half-saltspoonful of salt, and half a pint of cold water: put these into a delicately clean saucepan, with from four to six ounces of well-flavoured butter, cut into small bits, and shake the sauce strongly round, almost without cessation, until the ingredients are perfectly blended, and it is on the point of boiling; let it simmer for two or three minutes, and it will be ready for use. The best French cooks recommend its not being allowed to boil, as they say it tastes less of flour if served when it is just at the point of simmering. Cold water, 1/2 pint; salt, 1/2 spoonful; flour, 1 dessertspoonful: 3 to 4 minutes. Butter, 4 to 6 oz.
Notes
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