"Butter fondue." Melted butter (US: drawn butter). Butter mixed with a small amount of stock or wine, boiled and sieved and served with fish.
A medium-sized variety of pear, growing to 70 mm (2¾") with melting flesh. It has golden-russet over greenish-yellow skin and juicy, slightly acidic flesh which is creamy-white with a pink or yellow tinge. It arose in France in the early 19th century and is well suited to growth in the United Kingdom as it is fairly hardy. It is ready in October.
Unsalted butter blended with chopped parsley and lemon juice. It is usually served cold with a slice of fish or meat.
"Kneaded butter." A mixture of equal quantities of flour and butter kneaded together by hand, nuts of which are used to thicken sauces by adding towards the end of the cooking process and whisking until the sauce has thickened.
