Showing posts with label Butter. Show all posts
Showing posts with label Butter. Show all posts

MELTED BUTTER MADE WITH MILK

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--1 teaspoonful of flour, 2 oz. butter, 1/3 pint of milk, a few grains of salt.

Mode.--Mix the butter and flour smoothly together on a plate, put it into a lined saucepan, and pour in the milk. Keep stirring it one way over a sharp fire; let it boil quickly for a minute or two, and it is ready to serve. This is a very good foundation for onion, lobster, or oyster sauce: using milk instead of water makes it look so much whiter and more delicate.

Time.--Altogether, 10 minutes.

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THICKENED BUTTER

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--1/4 pint of melted butter, No. 376, the yolks of 2 eggs, a little lemon-juice.

Mode.--Make the butter quite hot, and be careful not to colour it. Well whisk the yolks of the eggs, pour them to the butter, beating them all the while. Make the sauce hot over the fire, but do not let it boil; add a squeeze of lemon-juice.

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MELTED BUTTER (the French Sauce Blanche)

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--1/4 lb. of fresh butter, 1 tablespoonful of flour, salt to taste, 1/2 gill of water, 1/2 spoonful of white vinegar, a very little grated nutmeg.

Mode.--Mix the flour and water to a smooth batter, carefully rubbing down with the back of a spoon any lumps that may appear. Put it in a saucepan with all the other ingredients, and let it thicken on the fire, but do not allow it to boil, lest it should taste of the flour.

Time.--1 minute to simmer.

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MELTED BUTTER II

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--2 oz. of butter, 1 dessertspoonful of flour, salt to taste, 1/2 pint of water.

Mode.--Mix the flour and water to a smooth batter, which put into a saucepan. Add the butter and a seasoning of salt, keep stirring one way till all the ingredients are melted and perfectly smooth; let the whole boil for a minute or two, and serve.

Time.--2 minutes to simmer.

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MELTED BUTTER I

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--1/4 lb. of butter, a dessertspoonful of flour, 1 wineglassful of water, salt to taste.

Mode.--Cut the butter up into small pieces, put it in a saucepan, dredge over the flour, and add the water and a seasoning of salt; stir it one way constantly till the whole of the ingredients are melted and thoroughly blended. Let it just boil, when it is ready to serve. If the butter is to be melted with cream, use the same quantity as of water, but omit the flour; keep stirring it, but do not allow it to boil.

Time.--1 minute to simmer.

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CLARIFIED BUTTER

Author: Top of the Rock Astronaut / Labels: ,

Put the butter in a basin before the fire, and when it melts, stir it round once or twice, and let it settle. Do not strain it unless absolutely necessary, as it causes so much waste. Pour it gently off into a clean dry jar, carefully leaving all sediment behind. Let it cool, and carefully exclude the air by means of a bladder, or piece of wash-leather, tied over. If the butter is salt, it may be washed before melting, when it is to be used for sweet dishes.

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BEURRE NOIR, or BROWNED BUTTER (a French Sauce)

Author: Top of the Rock Astronaut / Labels: , ,

INGREDIENTS.--1/4 lb. of butter, 1 tablespoonful of minced parsley, 3 tablespoonfuls of vinegar, salt and pepper to taste.

Mode.--Put the butter into a fryingpan over a nice clear fire, and when it smokes, throw in the parsley, and add the vinegar and seasoning. Let the whole simmer for a minute or two, when it is ready to serve.

This is a very good sauce for skate.

Time.--1/4 hour.

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