SAUCE À LA MAÎTRE D’HÔTEL

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Time: Cook: 15 min Total: 15 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

half-an-ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half-an-ounce of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a tea-cupful of milk ↝ Milk, NFS [Milk, reduced fat]
a tea-spoonful of chopped parsley ↝ Parsley, raw [Not included in a food category]
a squeeze of a lemon ↝ Lemon, raw [Citrus fruits]
a glass of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (3)

Place in a sauce-pan half-an-ounce of butter, half-an-ounce of flour, and melt over the fire
then add a tea-cupful of milk, a tea-spoonful of chopped parsley, and boil for fifteen minutes
then a squeeze of a lemon and a glass of cream.

Original Text

SAUCE À LA MAÎTRE D’HÔTEL.

Place in a sauce-pan half-an-ounce of butter, half-an-ounce of flour, and melt over the fire; then add a tea-cupful of milk, a tea-spoonful of chopped parsley, and boil for fifteen minutes; then a squeeze of a lemon and a glass of cream.

Notes

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