Maitre d'Hotel Sauce

Ingredients

• butter
• parsley
• lemon-juice
• salt
• nutmeg

Method

1. 1

   Mix butter with parsley, lemon juice, salt, and nutmeg.

2. 2

   Gently warm the mixture and stir until it reaches a creamy consistency.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 164. The excerpt below is the record exactly as published.

lemon-juice, salt, and nutmeg. When this butter is gently warmed, and by stirring made to assume the consistency of cream, it becomes Maitre d Hotel Sauce. When the butter is incorporated over the fire with an equal weight of bechamel sauce, we obtain Compound Maitre d’Hotel Sauce. When the incorporation of the butter is made with veloutd, we obtain the Maitre d Hdtel Sauce lice. Made with espagnole it was dedicated to Chateaubriand, when the French under his Ministry invaded Spain in 1823. 252 THE SPIRIT OF COOKERY Sauces of which the Basis is Sauce k I’AHemande. Green Bmigote consists of allemande to which the green extract or puree called ravigote above described has been added. It is also called satice verte. It can be compounded with the aid of ravigote butter ; and then is named Allemande verte or Allemande an vertprL Veyietian Sauce is allemande flavoured with tarragon, to which other herbs may be added. Polish Sauce is allemande flavoured with horseradish and spices. Of this there is a strong and a mild variety distin- guished. Sauce for Breasts of Game is allemande flavoured with the fumet of the game used, mostly partridges or pheasants. Parisian Sauce is allemande flavoured with truffles and tinted by several artiflces. It is to be served with entrees of game or poultry, and is the special sauce of the Parisian ragoM. Sicilian Sauce is allemande with truffles and mushrooms, garlic, aromatic herbs, and spices. Sauces derived from Butter Sauce, or Melted Butter. Blotter Sauce, for cauliflower, broccoli, asparagus, and similar vegetables A VAnglaise, resembles bechamel by the addition of cream and a little vinegar. Anchovied Butter Sauce is melted butter flavoured with anchovies or anchovy butter. In the latter case it is anchovy blotter sauce. Plain Lobster Sauce is butter sauce with minced lobster flesh. Plain Shrimi) Saioce is butter sauce with shrimp-tails. A va/riety of this is made with pur6e of shrimp-tails. Fennel Sauce is specialized by fennel. Gooseberry Sauce is remarkable by a mystic association. In French works it is termed Saioce to VAnglaise aux DERIVED SAUCES 253 groseilles h maquereaux. Most French and many English and German works repeat the injunction, which has not yet been traced to its origin, that this sauce was to be served with plain boiled maquerel ; but they have not explained what connection there exists between the fish maclcerel and the French name for gooseberries, groseilles b, maquereaux. At present the relation seems only a similarity of sound. The recipes given by some authors lead to the preparation of a mere puree, or gooseberry fool, which, as such, belongs hardly to the sauces, but may be ranged with them like apple sauce. But a sweet sour sauce made by addition of this puree to butter sauce or veloute, with some essence of meat and sugar, may please many palates. Parsley Sauce is melted butter flavoured with parboiled parsley. Plain Bavigote Sauce is melted butter flavoured with herbaceous puree or extract and spiced vinegar. Butter Sauce xoith minced hard-boiled eggs is a resource when herbs are not available ; it is sometimes called egg sauce, but the term is not descriptive. Mustard Sauce is butter sauce flavoured with mustard. It is useful with broiled fresh herrings to mask the peculiar flavour of their fat. Caper Sauce is butter sauce with capers, and given specially with boiled mutton. Sauces analogous to Bechamel prepared by the Direct Process. All these sauces have this in common, that they are based upon a roux, maybe with braised roots, herbs, spices, a little wine, and the whole expanded by standard broth, veal or chicken broth, consomme or water, and the sauce flavoured with essences or cream, and pointed with reference to the dishes which they are to accompany. Cream Sauce for roast neck of veal. 254 THE SPIRIT OF COOKERY Plain Giirry Saitce. Flemish Sauce. Caper Sauce for broiled salmon and other fish. Sauces derived from Dutch Sauce. Compotmd Dutch Sauce is a combination of Dutch sauce with velout6 and some glace. Plain Compound Dutch Sauce is mixed with butter sauce instead of veloute. Various Independent Sauces. These sauces are called independent because they are not derived from any of the six grand sauces. Poor Man's Sauce, the Sausse au Pauvre Homme of La Chapelle, consists of chopped onions, pepper and salt

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