Maître d'Hôtel Butter

Name: Maître d'Hôtel Butter
Ingredients: four tablespoons butter; one-half teaspoon salt; one-eighth teaspoon pepper; a few grains cayenne; one-half tablespoon finely chopped parsley; three-fourths tablespoon lemon juice

From Fifty-two Sunday dinners, 1913

Best served fresh.

Presented as published in 1913. 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 Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 84. The excerpt below is the record exactly as published.

MAJTRE D'HOTEL BUTTER Process: Cream four tablespoons butter with a wooden spoon; add one-half teaspoon salt, one-eighth teaspoon pepper and a few grains cayenne, in the order given; also one-half tablespoon finely chopped parsley, and three-fourths tablespoon lemon juice

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