Thickening with Butter or Butter and Cream
From Cassell's dictionary of cookery, 1892
Serves 4
Improves flavor but does not thicken.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1982. The excerpt below is the record exactly as published.
Thickening with Butter or Butter and Cream. — Although it is usual to speak of thickening sauce or soup with butter or butter and cream, these articles do not by them- selves serve to thicken the liquor, but onlj' to make it smooth and rich. A little cold butter added at the last moment to sauce greatly improves its flavour ; but it should be remem- bered that it must not be put in until the sauce
Cook this with the app: pantry check, scaling, and the assistant.