vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Maitre d'Hotel Butter
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 269. The excerpt below is the record exactly as published.
Maitre d'Hotel butter on top of steak and garnish with French beans, cauliflower, green peas, and pyramid potatoes. If desired, the steak may be prepared as above (without the two outside slices), put in a greased paper bag placed on the grid bars of a hot oven and cooked for fifteen minutes. Maitre d'Hotel Butter. Put a quarter-pound of fresh butter upon a plate with one good tablespoonful of chopped parsley, the juice of two lemons, half a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.