Maitre d'Hotel Sauce

Ingredients

• a couple of ounces of butter
• a small tablespoon of flour
• half a pint of rich veal broth
• the juice of a small lemon
• three teaspoons of minced parsley
• a dash of cayenne

Method

1. 1

   Thicken butter with flour over gentle heat.

2. 2

   Gradually add broth, mixing well and letting it boil between additions.

3. 3

   Simmer, then add salt, cayenne, parsley, and lemon juice.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 122. The excerpt below is the record exactly as published.

Maitre d'Hotel Bauoe Thicken a couple of ounces of butter with a small tablespoon of flour, stirring it over a gentle fire for ten or fifteen minutes. Then pour to it in small portions half a pint of rich veal broth or gravy, mixing the whole well as it is added and letting it boil up between each portion, for unless this is done the butter is apt to float on the surface. Simmer the sauce for a few minutes, then add salt, a dash of cayenne, three teaspoons of minced parsley, and the juice of a small lemon

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