Maitre d'Hotel Butter

Name: Maitre d'Hotel Butter
Ingredients: two ounces of iced fresh butter; a dessert-spoonful of chopped parsley; the juice of one lime; a little white pepper; a pinch of salt

From Culinary jottings, 1885

Serve with grilled chop or fillet of beef.

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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 47. The excerpt below is the record exactly as published.

two ounces of iced fresh butter, add the juice of one lime, a dessert- spoonful of chopped parsley free from moisture, a little white pepper, and a pinch of salt. Form SAUCES. 83 it with jonr butter bat, and set it in the ice box. A nice juicy, grilled chop, or a little grilled fillet of beef, served with a piece of maitre d' hotel butte

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