Maitre d'Hotel Sauce
From The Pattern cook-book, 1890
Serves 4
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 58. The excerpt below is the record exactly as published.
MAITRE d'HOTEL SAUCE. Two table-spoonfuls of flour. One table-spoonful of chopped parsley. One table-spoonful of lemon juice. Three-quarter cupful of butter. One pint of boiling water. Two eggs (yolks only). Salt and pepper to taste
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