Maitre d'Hotel Butter
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Ideal for steaks, cutlets, or stews.
Presented as published in 1887. 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 A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 3. The excerpt below is the record exactly as published.
MAITRE D'HOTEL BUTTER. For steaks, cutlets or stews, melt one-half pound of fresh butter, pinch of salt and white pepper, -juice of one lemon and small handful of chopped fresh parsley
Cook this with the app: pantry check, scaling, and the assistant.