Melted Butter. No. 3. French.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

1 oz. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 small teaspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
the yolks of 2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a little milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (4)

Melt the butter in a stewpan, then stir in the flour and salt.
Add the milk, and let it boil.
When about to serve, add the beaten yolks of 2 eggs.
Stir well on the fire; but do not let it boil again.

Original Text

Melted Butter. No. 3. French. (Pau. 1881.)
Ingredients: 1 oz. butter, 1 small teaspoonful of flour, the yolks of 2 eggs, and a little salt and milk.
Melt the butter in a stewpan, then stir in the flour and salt. Add the milk, and let it boil. When about to serve, add the beaten yolks of 2 eggs. Stir well on the fire; but do not let it boil again.

Notes

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