MELTED BUTTER (the French Sauce Blanche)
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1/4 lb fresh butter
- 1 tablespoonful flour
- salt to taste
- 1/2 gill water
- 1/2 spoonful white vinegar
- a very little grated nutmeg
Instructions
- 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.