Maître d’Hôtel Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

half a pint of hot Veloute or Suprême sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
two ounces of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
the strained juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a dust of cayenne pep- per ↝ Spices, pepper, red or cayenne [Spices and Herbs]
a tablespoonful of finely chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (1)

Take half a pint of hot Veloute or Suprême sauce, and just before serving mix with it two ounces of fresh butter, putting it bit by bit into the sauce, and then add the strained juice of a lemon, a dust of cayenne pepper, and a tablespoonful of finely chopped parsley, and use.

Original Text

Maître d’Hôtel Sauce.—Take half a pint of hot Veloute or Suprême sauce, and just before serving mix with it two ounces of fresh butter, putting it bit by bit into the sauce, and then add the strained juice of a lemon, a dust of cayenne pep- per, and a tablespoonful of finely chopped parsley, and use.

Notes

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