Cold Maître d’Hôtel, or Steward’s Sauce

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

two or three ounces of good butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
minced parsley ↝ Parsley, raw [Not included in a food category]
the strained juice of a sound lemon of moderate size ↝ Lemon juice, raw [Fruits and Fruit Juices]

For 2 oz. butter

1 heaped teaspoonful young minced parsley ↝ Parsley, raw [Not included in a food category]
juice of 1 lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
1 small saltspoonful salt ↝ Salt, table, iodized [Spices and Herbs]
seasoning of white pepper ↝ Spices, pepper, white [Spices and Herbs]

Obs. - The proportion of parsley may be doubled when a larger quantity is liked

a little fine cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (2)

Work well together until they are perfectly blended, two or three ounces of good butter, some pepper, salt, minced parsley, and the strained juice of a sound lemon of moderate size.
The sauce thus prepared is often put into broiled fish; and laid in the dish under broiled kidneys, beef-steaks, and other meat.

Original Text

COLD MAÎTRE D’HÔTEL, OR STEWARD’S SAUCE.

Work well together until they are perfectly blended, two or three ounces of good butter, some pepper, salt, minced parsley, and the strained juice of a sound lemon of moderate size. The sauce thus prepared is often put into broiled fish; and laid in the dish under broiled kidneys, beef-steaks, and other meat.

For 2 oz. butter, 1 heaped teaspoonful young minced parsley; juice of 1 lemon; 1 small saltspoonful salt; seasoning of white pepper.

Obs.—The proportion of parsley may be doubled when a larger quantity is liked: a little fine cayenne would often be preferred to the pepper.

Notes

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