Cold Maitre d'Hotel Sauce
From Modern cookery, in all its branches, 1884
Serves 4
The proportion of parsley can be doubled if desired.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 141. The excerpt below is the record exactly as published.
three ounces of good butter, some pepper, salt, minced parsley, and the strained juice of a sound lemon of moderate size. The sauce thus prepared is often put into broiled fish ; and laid in the dish under broiled kidneys, beef-steaks, and other meat. For 2 oz. butter, 1 heaped teaspoonful young minced parsley; juice of 1 lemon; 1 smalJ saltspoonful salt; seasoning of white pepper
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