Maitre d' Hotel Butter
From The household cook book, 1902
Serves 8
Served with meat or boiled fish.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 72. The excerpt below is the record exactly as published.
Maitre d' Hotel Butter — Melt a teacup of butter in a sauce^panj stir into it a tablespoon of corn-starch, then a pint of hot water; stir well so that it will be smooth. Add the strained juice of a lemon, a saltspoon of cayenne; salt to taste and add 2 large spoons of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.