Sauce au Beurre (Melted Butter Sauce)
From The new practical cookery guide, 1913
Presented as published in 1913. 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 The new practical cookery guide (1913) by E. Seurre, page 84. The excerpt below is the record exactly as published.
Sauce au Beurre (Melted Butter Sauce). Melt equal quantity of fresh butter and best flour in a saucepan, stir, and moisten with sufficient boiling- water to produce a sauce of medium thickness, add a pinch of salt and finely ground pepper, allow to simmer a few minutes, and strain, and stir into it a piece of fresh butter, about Jib. to each pint of sauce and a little juice of lemon
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