Maitre d'Hotel Butter
From Catherine Owen's new cook book .., 1885
Excellent for enhancing plain boiled potatoes and can be used to make Maitre d'Hotel sauce.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 19. The excerpt below is the record exactly as published.
mattre d^hotel butter. To make the latter, take half a pound of fine butter, one tablespoonful of yery fresh parsley, chopped not too fine, salt, pepper, and a small tablespoonful of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.