Glory in Butter

“One last secret. There is almost no sauce that will not be improved by having a lump of butter whisked into it the moment before it is served. In addition to what it does for the flavor, it provides the sauce itself with a patina, a sheen which delights the eye even before the palate begins to judge. It is an embellishment not lightly to be foregone. Dishes should come to the table vested, robed” (Robert Farrar Capon, The Supper of the Lamb, p. 107).