Maitre d’ Hotel Butter
From The "Queen" cookery books: Entrees, 1901
Keep in a cool place and do not overwork.
Presented as published in 1901. 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 The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 111. The excerpt below is the record exactly as published.
Maitre d’ Hotel Butter: Blanch and mince sufficient nice green parsley to fill a table- spoon, and pound it to a smooth paste with 2oz. or 3oz. of butter, a tablespoonful of lemon juice, and a dust of white pepper
Cook this with the app: pantry check, scaling, and the assistant.