A La Maitre D'Hotel

Name: A La Maitre D'Hotel
Ingredients: a quarter of a pound of fresh butter; a saltspoon of salt; the same of pepper; two of chopped parsley; the juice of a small lemon; a very little cayenne

From Home dissertations, 1891

Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 76. The excerpt below is the record exactly as published.

A LA MAITRE D'HOTEL. Put in a small bowl a quarter of a pound of fresh butter, a saltspoon of salt, the same of pepper, two of chopped parsley, the juice of a small lemon or the same quantity of white vinegar, and a very little cayenne

Cook this with the app: pantry check, scaling, and the assistant.