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Melted Butter.

Ingredients.

1 gill of Cream. 1 oz. of Butter. Lemon.

Method.

1. Place a gallipot in a saucepan of water. 2. Put into the gallipot one ounce of fresh butter; when it is melted, (3) stir in gradually a gill of cream, with a little salt and a few drops of lemon-juice. Let the water in the saucepan come gradually to the boiling point, and in four or five minutes it is ready.

PRECAUTIONS.-Constant stirring is necessary. This arrangement is in fact a bain-marie. Be careful the water does not rise over into the gallipot.

Fennel, Parsley, and Tarragon sauces.

A little fennel blanched for a few minutes in boiling water and finely minced, then stirred into the butter, makes fennel sauce, and so with tarragon or parsley. Capers either chopped or whole makes caper sauce.

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