Butter Sauce

Ingredients

• 1 oz. Brown & Poison’s cornflour
• 1½ oz. salt butter
• 1 pat of fresh butter
• ½ pint vegetable liquor or water

Method

1. 1

   Melt the salt butter in a stew-pan.

2. 2

   Add the cornflour and stir over the fire till smooth.

3. 3

   Then add the vegetable liquor or water, stir over the fire till it thickens, and cook for 5 minutes.

4. 4

   Season with salt and pepper to taste.

5. 5

   Incorporate the fresh butter at the last.

6. 6

   If desired richer, add a few minutes before serving, a tablespoonful of cream and a yolk of egg.

7. 7

   The sauce must not be allowed to boil again after either of these has been added.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 105. The excerpt below is the record exactly as published.

Butter Sauce. (Asparagus, Spinach, Scarlet Beans, Haricot Beans and French Beans, are often served with a butter sauce as below. Cabbage, Seakale, and Vegetable Marrow are also delicious if served with this sauce.) 1 oz. Brown & Poison’s cornflour, i£ oz. salt butter, 1 pat of fresh butter, \ pint vegetable liquor or water

Cook this with the app: pantry check, scaling, and the assistant.