vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Butter (a la Maitre d' Hotel)
From Cassell's dictionary of cookery, 1892
Serves 6
Probable cost is 6d.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 275. The excerpt below is the record exactly as published.
Butter (a la Maitre d' Hotel). —Eub a very little flour into a quarter of -a pound of butter ; put it into a stewpan with a little parsley, scalded and minced, and salt and pepper. Work it well with a wooden spoon, and squeeze a little lemon juice into it. This should only be made for immediate use. Or, mix four ounces of butter with two spoonfuls of chopped parsley, salt, a salt-spoonful of white pepper, and the juice of two small lemons
Cook this with the app: pantry check, scaling, and the assistant.