43. 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 (6)

Béchamel sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
six ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
chopped and blanched 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 some Béchamel sauce into a stewpan, make it boil, and incorporate with it six ounces of fresh butter, some chopped and blanched parsley, pepper, salt, and lemon-juice.

Original Text

43. MAITRE D'HOTEL SAUCE.
Put some Béchamel sauce into a stewpan, make it boil, and incor-
porate with it six ounces of fresh butter, some chopped and blanched
parsley, pepper, salt, and lemon-juice.

Notes

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