vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Maître d'Hôtel Butter
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 44. The excerpt below is the record exactly as published.
MAlTRE D'HOTEL BUTTER 2 tablespoons butter Dash of pepper Vi teaspoon salt 1/2 tablespoon chopped parsley 1 tablespoon lemon juice Work the butter until creamy; add seasoning and parsley, then the lemon juice slowly, and mix until thoroughly smooth. Serve with broiled fish or shad roe. DRAWN BUTTER 2 tablespoons butter ' 1 cup boiling water 1 tablespoon flour 1/2 teaspoon salt
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