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English Melted Butter Sauce (Sauce au Beurre)
From Cookery for every household, 1914
Serves 4
If this sauce is to be served with fish, use the water in which the fish has been cooked instead of plain water.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 294. The excerpt below is the record exactly as published.
English Melted Butter Sauce (Sauce au Beurre) 2 oz. butter. [ £ oz. flour. | pt. water. j White pepper and salt. Dissolve 1 oz. butter in a small saucepan, and work the flour into it, cooking them together for a minute or two. Then draw the saucepan to the side of the fire, and pour in the water. Return to the fire and stir constantly until boiling. Boil all together for 10 or 12 minutes, season to taste, add a squeeze of lemon juice if liked, and, just before serving, add the remainder of the butter broken in small pieces. Strain before using. Note. — If this sauce is to be served with fish, the water in which the fish has been cooked should be used instead of plain water. If a plainer sauce is wished, omit the second piece of butter, using just 1 oz. 695. Mushroom Sauce, White J pt. good white sauce. | 1 tea-sp. lemon juice. 1 gill tinned mushrooms. | 1 table-sp. cream. Take J pint thick white sauce. Bechamel or Veloute Sauce (Recipe 672 or 673) is best, and make it very hot. Add the mushrooms, cut in halves or quarters, a little of the mushroom liquor, cream and lemon juice. Make all very hot, but do not cook long or the mushrooms will harden. Some- times a little white wine is added. Serve with white meat or fish entrees ; if with the latter, the white sauce should be made with fish stock. 696. Mussel Sauce 2 doz. mussels. 1 oz. butter. 1 oz. flour.
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