Kneaded butter - who's ever even heard of such a thing? It was something called for in the Boeuf Bourguignon recipe that I made on Monday (blog to follow about that), and is used to thicken a broth, or in this case a stew. All it is, is equal parts butter and flour, kneaded together until crumbly. You then whisk pea sized bits into whatever you are wanting to thicken - amazing! I can't believe that I've never heard of this, as it seems to be something that I will be using often!
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