Put two ounces of the butter into a stew-pan, and when it bubbles, sprinkle in the flour; stir it well with a wire egg-whisk until the flour is thoroughly cooked without taking color, and then mix in well the half-pint of water or stock. Take it off the fire, pass it through a sieve or gravy-strainer, and stir in the other ounce of butter cut in pieces. When properly mixed and melted, it is ready for use. This makes a pint of sauce.
Some persons like drawn-butter sauce slightly acid, in which case add a few drops of vinegar or lemon-juice just before serv-ing.
Make a drawn-butter sauce; just before serving add two or three table-spoonfuls of pickled cucumbers chopped or minced very fine.
Add to half a pint of drawn-butter sauce three hard-boiled eggs, chopped not too fine.
Make a drawn-butter sauce - or, say, melt two ounces of butter in a saucepan; add a table-spoonful of flour; when the two are well mixed, add pepper and salt, and a little less than a pint of boiling water. Stir the sauce on the fire until it thickens, then add three table-spoonfuls of French capers. Removing the saucepan from the fire, stir into the sauce the yolk of an egg beaten with the juice of half a lemon.
Add to half a pint of drawn-butter sauce two tea-spoonfuls of anchovy extract, or anchovy paste.
To half a pint of drawn-butter sauce add one-third of a pint of picked boiled shrimps, whole, or chopped a little. Add at last moment a few drops of lemon-juice, and a very little Cayenne pepper. Let the sauce simmer, not boil. Some add a tea-spoonful of anchovy paste; more, perhaps, prefer it without the anchovy flavor.
Shrimps are generally sold at market already boiled. If they are not boiled, throw them into salted boiling water, and boil them until they are quite red. When cold, pick off the heads, and peel off the shells. Always save a few of the shrimps whole for garnishing the dish.
Before proceeding to make this sauce, break up the coral of the lobster, and put it on a paper in a slow oven for half an hour; then pound it in a mortar, and sprinkle it over the boiled fish when it is served. To prepare the sauce itself, chop the meat of the tail and claws of a good-sized lobster into pieces, not too small. Half an hour before dinner, make half a pint of drawn-butter sauce. Add to it the chopped lobster, a pinch of coral, a small pinch of Cayenne, and a little salt. An English lady says: "This process seems simple, yet nothing is rarer in cookery than good lobster sauce. The means of spoiling it are chiefly by chopping the lobster too small, or, worse, pounding it, inserting contents of the head, or using milk, or anchovy, or any sauces. It should not be a half-solid mass, or thin liquid, but the lobster should be distinct in a creamy bed."