Butter Sauce

Ingredients

• two tablespoonfuls of semolina flour
• three ounces of melted butter
• a gill of cold water
• a little salt
• grated nutmeg
• the juice of half a lemon
• six ounces of butter

Method

1. 1

   Dilute semolina flour in melted butter, add cold water, salt, nutmeg, and lemon juice.

2. 2

   Stir until boiling, then add butter, mix well, and keep hot in a bain-marie.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 39. The excerpt below is the record exactly as published.

BUTTER SAUCE. Dilute two tablespoonfiils of semolina flour in a stewpan with three ounces of melted butter; add a gill of cold water, a little salt, grated nutmeg, and the juice of half a PRACTICAL HOUSEHOLD COOKERY. 85 lemon ; stir the sauce on the fire till it boils ; then draw the stewpan by the side, add six ounces of butter, mix it well, pour it into a bain-marie, and keep it hot for use. Note. — It is absolutely necessary to have good fresh butter to make this sauce, and it is also advisable to make it only when wanted, as, from its particular delicacy, it is liable to get decomposed if left a certain time exposed to beat. 158. WHITE SAUCE. Fry two ounces of bacon with four of beef fat in a stewpan, together with the half of a carrot and a shred onion, a small " bouquet garni,'' the juice of half a lemon

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