The Myrtle Reed Cook Book

by Myrtle Reed

BROWN BUTTER SAUCE OR BEURRE NOIR

Melt butter in a frying-pan and cook until brown, taking care not to burn. Take from the fire and add lemon-juice or vinegar, and salt and pepper to season. Serve hot.

BUTTER SAUCE

Beat the yolks of four eggs with half a cupful of cold water and two tablespoonfuls of vinegar or lemon-juice. Cook in a double boiler until thick, seasoning with salt, cayenne, and onion-juice. Add half a cupful of butter, cut into small pieces, take from the fire, and serve.

CAPER SAUCE

Add two or three tablespoonfuls of capers to two cupfuls of [Drawn-Butter Sauce].