Drawn Butter Sauce

Ingredients

• ½ cup butter
• 1½ teaspoon salt
• 3 tablespoons flour
• 1½ cups hot water or Fish Stock (p. 160)
• 1 teaspoon lemon juice

Method

1. 1

   Melt half the butter, add flour with seasonings.

2. 2

   Pour on hot water gradually.

3. 3

   Boil for 5 minutes.

4. 4

   Add remaining butter in small bits.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 79. The excerpt below is the record exactly as published.

cup butter 1 slice carrot V4 cup flour Bit of bay leaf 1 cup scalded milk Sprig of parsley V4 teaspoon salt 1g teaspoon pepper Cook stock 20 minutes with onion, carrot, bay leaf, parsley, and peppercorns, then strain; there should be 1 cupful. Melt butter, add flour, and gradually hot stock and milk. Season with salt and pepper. Equal parts of stock and milk may be used. 194 THE BOSTON COOKING-SCHOOL COOK BOOK Yellow Béchamel Sauce. Add 1 slightly beaten egg yolk diluted with small quantity of hot sauce. BERCY SAUCE 3 tablespoons butter 2 tablespoons flour 1 tablespoon finely chopped 1 cup Veal or Chicken Stock (p. 150) shallot or Fish Stock (p. 160) or half each Cook shallot in 1 tablespoon butter 5 minutes. Add flour, stir until well blended, and pour on stock gradually. Add remaining butter and season to taste. DRAWN BUTTER SAUCE ¥g cup butter 1% teaspoon salt 3 tablespoons flour Yg teaspoon pepper 1% cups hot water or Fish Stock (p. 160) 1 teaspoon lemon juice

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