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Cause of Failure in the Preparation of Melted Butter

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. a tablespoonful of Hour
  2. two tablespoonfuls of water
  3. Butter
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. As shown above, the great ]')oint for melted butter is, as soon as it has come to the boil, to take it off the lire, and add to it the cold butter which gives it its llavour.
  2. Why is it so often bad ?
  3. how is it that, in many families, melted butter is brought to table, bearing a pasty or starehlike appearance, and with no other llavour than that of Hour and water ?
  4. ]\ly answer is : That the quantity of Hour used has been too much in e.xcess of the quantity of butter;
  5. and has destroyed the llavour ;
  6. often, also, the fault lies in mixing, at once, the whole of the butter with the Hour ;
  7. producing thereby those tasteless and pasty sauces with reason condemned.
  8. I have often seen melted l)utter pre])ared in this way, with an extravagant quantity of butter, while half, properly used, would have been quite suflicient to produce a good sauce.
  9. If the sauce be too thick, add one or two tablespoonfuls of water ;
  10. if, on the contrary, it is too thin, mi.x a tablespoonful of Hour with oz.
  11. of cold butter ;
  12. take the sauce ofi‘ the fire ;
  13. allow it to cool for three minutes ;
  14. add the mixture of Hour and butter;
  15. and stir off the fire;
  16. when melted, put the sauce over the fire again, till just boiling ;
  17. then add the remainder of the butter as aforesaid.
  18. The most essential, in fact, indispensable requisite is, that the Hour and butter should be of the very best ;
  19. otherwise, good melted butter is unobtainable, whatever recipe be followed.
  20. Bad Hour will not thicken properly, — thence the non-success of the sauce.
  21. Butter, unless of good quality, and very fresh, can impart no pleasant flavour, nor consequently produce a good sauce.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon