44. COLD MAITRE D'HOTEL SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

about six ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
chopped parsley ↝ Parsley, raw [Not included in a food category]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (1)

Put about six ounces of fresh butter on a plate, knead it together with some chopped parsley, pepper, salt, and lemon-juice.

Original Text

44. COLD MAITRE D'HOTEL SAUCE.
Put about six ounces of fresh butter on a plate, knead it together
with some chopped parsley, pepper, salt, and lemon-juice.
This butter is chiefly used for French beefsteaks, for broiled
mackerel, and other sorts of broiled fish, as will be shown hereafter.

Notes

—