Butter Sauce

Name: Butter Sauce
Yield: 4 servings
Ingredients: two oz. of sifted flour; two oz. of melted butter; one quart of boiling water; the yolks of six eggs; one-quarter pint of cream; the juice of half a lemon; five oz. of best fresh butter

From A guide to modern cookery, 1909

Serves 4

Do not allow to boil after thickening.

Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 26. The excerpt below is the record exactly as published.

BUTTER SAUCE Mix two oz. of sifted flour with two oz. of melted butter. Dilute with one quart of boiling water, salted to the extent of one-quarter oz. per quart. Stir briskly to ensure a perfect leason, 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 tammy, and finish the sauce with five oz. of best fresh butter

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