Boiled Fowls with Maitre d'Hotel Sauce
From A year's cookery, 1880
Serves 4
Celery Sauce, Oyster Sauce, or Egg Sauce may be substituted for the Maitre d'Hotel Sauce.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 311. The excerpt below is the record exactly as published.
Boiled Fowls with Maitre di Hotel Sauce. — Boil the fowls according to the method recom¬ mended (September 6th). Make some Maitre d’Hotel Sauce (May 6th), pour half of it over the breast of the bird
Cook this with the app: pantry check, scaling, and the assistant.