Chapter VII · Elementary Preparations · No. 175
175—Clarified Butter
A certain quantity of clarified butter should always be kept ready and handy.
To prepare this butter, put one lb. to melt in a saucepan large enough to hold twice that amount. Place the saucepan on the side of the fire, over moderate heat; remove all the scum which rises to the surface, and, when the butter looks quite clear and all foreign substances have dropped to the bottom, put the liquid carefully away and strain it through muslin.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 175, p. 72. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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