MAITRE D'HOTEL BUTTER, for putting into Broiled Fish just before it is sent to Table

Author: Top of the Rock Astronaut / Labels: , ,

INGREDIENTS.--1/4 lb. of butter, 2 dessertspoonfuls of minced parsley, salt and pepper to taste, the juice of 1 large lemon.

Mode.--Work the above ingredients well together, and let them be thoroughly mixed with a wooden spoon. If this is used as a sauce, it may be poured either under or over the meat or fish it is intended to be served with.

Note.--4 tablespoonfuls of Béchamel, 2 do. of white stock, with 2 oz. of the above maître d'hôtel butter stirred into it, and just allowed to simmer for 1 minute, will be found an excellent hot maître d'hôtel sauce.


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