French Melted Butter

Name: French Melted Butter
Yield: 4 servings
Ingredients: half a pint of good but not very thick, boiling melted butter; the well-beaten yolks of two or three fresh eggs; a little lemon-juice or vinegar

From Modern cookery, in all its branches, 1884

Serves 4

Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 121. The excerpt below is the record exactly as published.

FRENCH MELTED BUTTER. Pour half a pint of good but not very thick, boiling melted butter to the well-beaten yolks of two or three fresh eggs, and stir them briskly as it is added ; put the sauce again into the saucepan, and shake it high over the fire for an instant, but do not allow it to boil or it will curdle. Add a little lemon-juice or vinegar

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