41.   In a large skillet, heat butter until melted over medium heat.

42.   In a small skillet over medium-high heat, heat the butter and add the flour to make a slightly thickened roux.

43.   In large skillet, heat butter.

44.   It is better to start with a cold pan and butter that is room temperature or cold, then to heat the butter slowly.

45.   Meanwhile, heat butter in a large skillet until melted and hot.

46.   While the rice stands, heat the butter in a small skillet and cook the mushrooms and pecans.

47.   You need to heat the butter over medium low heat until it begins to brown and smell nutty.

48.   Heat butter and saute leeks.