Melted Butter Sauce
From Recipes for high-class cookery, 1912
Presented as published in 1912. 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 Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 36. The excerpt below is the record exactly as published.
melted butter sauce. Cayenne and salt. 2 yolks. Have the sauce hot, but not boiling ; stir in the yolks singly, and cook till they are thickened without boiling. Add the lemon juice and seasonings. HORSE-RADISH SAUCE. 2 tablespoonfols grated horse- radish. 1 gill cream. Salt and pepper. Good pinch of sugar. Vinegar and lemon juice. Whip the cream fairly stiff and stir in the other ingredients. ITALIENNE SAUCE. 1 oz. butter. 1 oz. flour. 6 mushrooms. ^ small onion. Sprig of thyme. 1 bay leaf. ^ gill sherry, i pint stock. Pepper and salt. Slice the mushroom and the onion, and fry well in the butter. Add the flour, thyme. [ 172 ] and bay leaf, and stir all to a rich brown colour. Add the sherry, and boil all till well reduced. Add the stock and seasonings, and simmer for one hour at least. Tammy, and it is ready for use. 2V.S. — The outstanding flavour should be mushrooms, and trimmings of fresh mush- rooms may be used. MADEIRA SAUCE. ^ pint Espagnole sauce. Cayenne pepper. 1 teaspoonful liquid glaze. Salt. ^ gill of Madeira. Boil aU together for fifteen minutes. Tammy and reheat. MAiTRE D’HOTEL SAUCE. 1 oz. butter I oz. flour ^ pint fish stock 1 teaspoonful chopped parsley Lemon juice. Pepper and salt. 1 tablespoonful cream Make a foundation sauce with the butter, flour, and fish stock. Cook well, and add the parsley, lemon juice, and cream. ]V.B. — Milk may be substituted for fish stock. V [ 178 ] MELTED BUTTER SAUCE. 1 oz. butter. ^ oz. flour. ^ pint cold water. Pinch of salt
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