French Melted Butter from Modern Cookery for Private Families by Eliza Acton
Pour half a pint of good but not very thick, boiling melted butter to the well-beaten yolks of two or three fresh eggs, and stir them briskly as it is added ; put the sauce again into the saucepan,...
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Cooking tools:
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
Ingredients
- curdle
- lemon-juice
- butter
- fresh eggs
- vinegar
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