vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Maitre d'Hotel Butter
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
This sauce is spread on fried and broiled meats and fish instead of butter.
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 108. The excerpt below is the record exactly as published.
one quarter of a teaspoonful of pepper. Put the butter in a frying-pan, and when very hot, add the parsley and then the other ingredients. Boil up once. This sauce is for fried and broiled fish, and it is poured ovei the fish before sending to the table. Maitre d' H6tel Butter. Four table-spoonfuls of butter, one of vinegar, one of lemon juice, half a teaspoonful of salt, one quarter of a tea- spoonful of pepper, one teaspoonful of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.