Thickened Butter
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1/4 pint melted butter, No. 376
- the yolks of 2 eggs
- a little lemon-juice
Instructions
- 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.