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Butter Sauce

Name: Butter Sauce
Yield: 3 servings
Ingredients: two ounces of sifted flour; two ounces of melted butter; one quart of boiling water; one-quarter ounce per quart; the yolks of six eggs; one-quarter pint of cream; the juice of half a lemon; five ounces of best fresh butter

From Soyer's standard cookery, 1912

Serves 3

Serve with boiled fish, poultry, eggs, and various vegetables.

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 35. The excerpt below is the record exactly as published.

Butter Sauce. Mix two ounces of sifted flour with two ounces of melted butter. Dilute with one quart of boiling water, salted to the extent of one-quarter ounce per quart. Stir briskly to ensure a perfect liaison, and do not allow to boil. Add immediately the yolks of six eggs, mixed with one-quarter pint of cream and the juice of half a lemon. Rub through a sieve, and finish the sauce with five ounces of best fresh butter

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