653. The same, à la Maître d’Hôtel

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

Maître d’Hôtel preparation

a quarter of a pound of maître d’hôtel butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

White sauce preparation

eight spoonfuls of melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (2)

When boiled as above, put in a stewpan, with a quarter of a pound of maître d’hôtel butter, when melted serve.

White sauce variation

Put in a stewpan eight spoonfuls of melted butter, season well, simmer gently, add the yolk of an egg, two ounces of butter, juice of half a lemon, and serve.

Original Text · last edited 12 days ago

653. The same, à la Maître d’Hôtel.—When boiled as above, put in a stewpan, with a quarter of a pound of maître d’hôtel butter, when melted serve. They may be also served with white sauce thus: put in a stewpan eight spoonfuls of melted butter, season well, simmer gently, add the yolk of an egg, two ounces of butter, juice of half a lemon, and serve.

Notes

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