Recipe or source entry
Melted Butter, or Butter Sauce
Knead two ounces of fresh butter with one ounce of flour in a small stewpan; add a gill of water; season with a little pepper and salt, and stir over the fire until the sauce thickens, but do not allow it to boil; finish by working into it a bit more butter, and serve.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/butter-sauce.html- Legacy revision
8531e8373e9b- Source checksum
454df9b015969d46131427ad05a719a960c6f7733ca9f898490eada22a257fff- Legacy text checksum
a673166c360e88593ec7580dd3703957a846d815b4484896a7b6926b02af4762
Cite this page
Melted Butter, or Butter Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/butter-sauce.html