French Maitre d'Hotel Sauce

Ingredients

• half a pint of rich, pale veal gravy
• a small tablespoonful of flour
• a couple of ounces of butter
• a good seasoning of pepper
• salt, should it be needed
• from two to three teaspoonsful of minced parsley
• the strained juice of a small lemon

Method

1. 1

   Thicken gravy with flour and butter over gentle heat for 10-15 minutes.

2. 2

   Gradually add boiling gravy, mixing well.

3. 3

   Simmer and skim, then season with salt, pepper, parsley, and lemon juice.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 127. The excerpt below is the record exactly as published.

salt, should it be needed ; throw in from two to three dessertspoonsful of finely-minced parsley, give the whole a boil, and it will be ready to serve. A tablespoonful of mushroom catsup or of Harvey’s sauce may be added with the vinegar when the colour of the sauce is immaterial. It may be served with boiled calf’s head, or with boiled eels with good effect ; and various kinds of cold meat and fish may be re-warmed for table in it, as we have directed in another part of this volume. With a little more flour, and a flavouring of essence of anchovies, it will make, without the parsley, an excellent sauce for these last, when they are first dressed. Butter, 2 to 4 oz. ; flour, 1 dessertspoonful ; pale veal gravy or strong broth, or shin of beef stock, \ pint; cayenne; salt, if needed; common vinegar, 1 tablespoonful ; chili vinegar, 1 tablespoonful. (Catsup or Harvey’s sauce, according to circumstances.) FRENCH MAITRE D’HOTEL,* OR STEWARD’S SAUCE. Add to half a pint of rich, pale veal gravy, well thickened with the white roux of page 108, a good seasoning of pepper, salt, minced parsley, and lemon-juice ; or make the thickening with a small tablespoonful of flour, and a couple of ounces of butter ; keep these stirred con- stantly over a very gentle fire from ten to fifteen minutes, then pour the gravy to them boiling, in small portions, mixing the whole well as it is added, and letting it boil up between each, for unless this be done the butter will be likely to float upon the surface. Simmer the sauce for a few minutes, and skim it well, then add salt should it be needed, a tolerable seasoning of pepper or of cayenne in fine powder, from two to three teaspoonsful of minced parsley, and the strained juice of a small lemon

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