Maitre d'Hotel Butter

Name: Maitre d'Hotel Butter
Ingredients: one-fourth its volume of lemon juice; Cream the butter; the same amount of finely chopped parsley

From Principles of food preparation, 1914

Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 31. The excerpt below is the record exactly as published.

Maitre d'Hotel Butter. Cream the butter, and add to it one-fourth its volume of lemon juice and the same ' amount of finely chopped parsl

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