Maitre d'Hotel Butter

Ingredients

• 1/2 c. butter
• 1 tbsp. lemon juice
• 1/2 tsp. salt
• few grains of pepper
• 1 tbsp. parsley cut fine

Method

1. 1

   Cream the butter and stir in the other ingredients.

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 77. The excerpt below is the record exactly as published.

Maitre d'Hotel butter. Garnish with water cress or parsley, and shces of lemon. Serve at once. If a gas stove is used, have the broiUng-oven hot. Place meat in a double broiler, or on the rack over the pan. Turn as in broiling over coals, but not so often. Turn gas down and lower the pan after the meat is seared. To cook a steak one inch thick, five or six BROILED BEEFSTEAK 189 minutes are required. For one IJ inches thick, eight to ten minutes are required. Well-broiled steak is puffy, as the moisture expands into steam, and is well-browned, juicy and red on the inside. If steak is less than one inch thick it loses so much water by evaporation that the Inside is dry before the outside is brown. Steak cooked on a pan may be almost as well- flavored and juicy as broiled meat, if it is properly done, but a cast-iron pan, not sheet-iron, must be used. Let the cast-iron pan become almost red hot before putting meat into it. Rub over the surface of the pan with a piece of fat taken from the steak. Now place steak in pan and sear one side, and then turn and sear the other side. Keep turning until it is done. If any melted fat collects in the pan pour this off. Season and serve like broiled steak. Recipe for Maitre d'Hotel Butter. | c. butter, 1 tbsp. lemon juice, J tsp. salt, few grains of pepper, 1 tbsp. parsley cut fine

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