vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maitre d'Hotel Sauce
From The new Kentucky home cook book, 1884
Serves 4
This sauce is excellent over beef-steak, fish, or boiled meat.
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 36. The excerpt below is the record exactly as published.
MAITRE D'HOTEL SAUCE. Butter the size of an egg, juice of half of a small lemon, two or three sprigs of parsley chopped very fine, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.