butter mixture

Form a well in the center of the flour and butter mixture.

Add to the butter mixture, and mix until just combined.

Push the butter mixture under the skin and over the leg.

Add the carrots and coat them in the butter mixture.

Place the remaining butter mixture in a small saucepan over very low heat.

After 30 minutes, turn the squash cut side up and brush with the butter mixture.

Stir in the milk, then blend into the butter mixture.

Add rest of the butter mixture on top of the fish.

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Spread the butter mixture over the cut sides of the leeks.

Add the chicken legs, and turn them in the butter mixture until well coated.

Whisk about 1/4 cup of the butter mixture into the eggs to warm them.

Pour the butter mixture over the cake and bake for 30 minutes.

Beat this gradually into the butter mixture until light and fluffy.

Stir the dry ingredients into the butter mixture until just combined.

Add to the butter mixture in three stages, scraping the bowl after each addition.

Add the milk gradually to the flour and butter mixture, off the heat.

Rub the remaining butter mixture over the skin and in the cavity.

Add the carrots and stir until they are coated with the butter mixture.

Pour the butter mixture in equal portions over the trout.

Fold the ground walnuts into the butter mixture with a spatula.

Transfer the butter mixture to a small container and refrigerate until serving time.

Place 2 tablespoons of butter mixture in each pocket.

Stir about one quarter of the flour, the part closest to the center, into the butter mixture.

Place the butter mixture on the lower half.