Maitre d'Hotel Butter
From Standard Paper-Bag Cookery, 1912
Excellent with fried or broiled fish.
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 17. The excerpt below is the record exactly as published.
Maitre d'Hotel Butter. — This is perhaps the sim- plest and best sauce to serve on fried or broiled fish. To make it, beat a heaping tablespoonful of butter to a cream in a warm bowl; add the juice of a lemon, a half teaspoonful of salt and two teaspoonfuls of minced pars- ley. A grating of nutmeg or bit of chives
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