Chapter IV · Cold Sauces and Compound Butters · No. 151
151—Manied Butter
Mix, until perfectly combined, four oz. of butter and three oz. of sifted flour. This butter is made immediately before the time of dishing up, and is used for quick leasons like the Matelotes, &c.
The sauce to which manied butter has been added should not boil if this can possibly be avoided, as it would thereby acquire a very disagreeable taste of raw flour.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 151, p. 56. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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Referenced by 13 preparations
- No. 38aRemarks On Red-wine Sauces
- No. 93Mousseuse Sauce
- No. 150Butter à la Maître d’Hôtel
- No. 828Sole à la Fermière
- No. 834Sole au Chambertin
- No. 931Turbotin Fermière
- No. 1037Matelote au Vin Rouge
- No. 1631Poulet de Grains à la Bergère
- No. 1745Caneton Nantais à la Choucroûte
- No. 2029Cœurs d’Artichauts à la Clamart
- No. 2156Red Beans (Haricots Rouges)
- No. 2283Noques au Parmesan