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BUTTER SAUCE II

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BUTTER SAUCE II



Put 1 scant tablespoon flour and a little butter into a saucepan over a gentle heat. Blend them together with a wooden spoon, remove from heat, and add ½ glass water or consomm, a little salt, some grated nutmeg, and the juice of half a lemon. Stir constantly over a brisk heat, and as soon as it comes to the boil, remove the sauce. Stir in a large piece of butter. The sauce should be very velvety, very smooth, with a rich but delicate flavour. 


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