Chapter IV · Cold Sauces and Compound Butters · No. 151a
151a—Melted Butter
This preparation, which is used principally as a fish sauce, should consist of butter, only just melted, and combined with a little table-salt and a few drops of lemon-juice. It should therefore be prepared only at the last minute; for, should it wait and be allowed to clarify, besides losing its flavour it will be found to disagree with certain people.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 151a, p. 57. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →