Quartier d'Agneau à l'Hotelière (or à la Maitre d'Hotel)

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No.6. Sweets "part 1"
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (5)

for the sauce

new milk ↝ Milk, NFS [Milk, reduced fat]
a teaspoonful of freshly minced parsley ↝ Parsley, raw [Not included in a food category]
a squeeze of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a little white pepper ↝ Spices, pepper, white [Spices and Herbs]
salt for each half pint of sauce ↝ Salt, table, iodized [Spices and Herbs]

Instructions (3)

Roast the fore-quarter of lamb.
Serve with a creamy maitre d'hotel sauce.
The sauce is a rich white sauce made with new milk, and flavoured with a teaspoonful of freshly minced parsley, a squeeze of lemon juice, and a little white pepper and salt for each half pint of sauce.

Original Text · last edited 4 days ago

Quartier d'Agneau à l'Hotelière (or à la Maitre d'Hotel).—For this the fore-quarter is roasted and served with a creamy maitre d'hotel sauce, i.e., a rich white sauce made with new milk, and flavoured with a teaspoonful of freshly minced parsley, a squeeze of lemon juice, and a little white pepper and salt for each half pint of sauce.

Notes

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