Maitre D'Hotel Sauce

Ingredients

• Take half a teacupful of butter
• add a teaspoonful of salt
• and a half one of pepper
• two tablespoonfuls of chopped parsley
• the juice of a lemon

Method

1. 1

   Rub the butter to a cream, then add salt, pepper, parsley, and lemon juice.

2. 2

   Heat three cupfuls of white stock; when boiling stir in two well beaten eggs to form a thin custard.

3. 3

   Add the butter mixture and boil for three minutes, stirring all the time.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 45. The excerpt below is the record exactly as published.

Maitre D'Hotel Sauce. Take half a teacupful of butter, put in a bowl, and rub to a cream; then add a tea- spoonful of salt and a half one of pepper, two tablespoonfuls of chopped parsley and the juice of a lemon

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