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French Melted Butter

A historical recipe from Modern cookery for private families, by Eliza Acton (1882).

A historical recipe

Modern cookery for private families, by Eliza Acton (1882). Project Gutenberg eBook #72482.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Modern cookery for private families, by Eliza Acton (1882). Digitised by Project Gutenberg, eBook #72482 (https://www.gutenberg.org/ebooks/72482). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by a demonym leading its title: French (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Pour half a pint of good but not very thick, boiling melted butter to the well-beaten yolks of two or three fresh eggs, and stir them briskly as it is added;
  2. put the sauce again into the saucepan, and shake it high over the fire for an instant, but do not allow it to boil or it will curdle.
  3. Add a little lemon-juice or vinegar, and serve it immediately.