vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Melted Butter Dressing
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 120. The excerpt below is the record exactly as published.
Melted Butter Dressing. Put yolks of 2 raw eggs with 1 ounce of butter in saucepan and place in pan of hot water, stir rapidly until butter is melted and sauce begins to thicken. Remove farther from fire, add 1 ounce of butter and continue cooking to a cream, repeat process, adding 2 more ounces of butter, add pepper and salt and pour in a sauce bowl. A few tarragon leaves finely chopped or a dash of lemon juice should be added just before serving.
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