Maitre d'Hotel Sauce

Ingredients

• one-half cupful of butter
• the juice of half a lemon
• a teaspoonful of chopped parsley
• a teaspoonful of minced onion
• half saltspoonful of salt
• a dash of cayenne

Method

1. 1

   Combine butter, lemon juice, parsley, onion, salt, and cayenne in a saucepan.

2. 2

   Beat while simmering and pour over salsify.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 85. The excerpt below is the record exactly as published.

teaspoonful of chopped onion and one teaspoonful of chopped parsley ; melt one teaspoonful of butter, add a tablespoonful of flour and the hot milk a little at a time. Strain back into the double boiler; add one-fourth of a teaspoonful of salt, a dash of white pepper and one cupful of cold cooked peas. Just before serving add to the sauce the beaten yolk of an egg and cook for one minute. CHICKEN SAUCE. Cut up two tender chickens ; put three ounces of butter in a stewpan, and toss your chickens in it, sprinkle with flour, and moistened with hot white stock, or water if you have none. Season with salt, white pep- per, mushrooms, twelve tiny pickling onions, and a bouquet of herbs. Let it simmer for one hour and a half. Take the stewpan off the firo, take out the bou- quet, and crush the onions to atoms; beat up two yolks of eggs with two tablespoonfuls of lemon juice; mix it up with the gravy, and stir the whole together. Before- hand take a good-sliced baker's loaf, cut off the top The Complete Cook Book. i8i carefully, remove the crumb; then in the cavity you place the chicken, gravy and all. Put back the top you had cut off to empty the loaf of its crumb, and let the whole become perfectly cold before you either eat or pack it in the hamper, so that the crust may be very crisp. THICK CREAM SAUCE FOR CROQUETTES AND PATTIES. One pint hot cream, two even tablespoonfuls butter, four heaping tablespoonfuls flour, or two heaping table- spoonfuls cornstarch, one-half teaspoonful salt, one- half saltspoonful white pepper, one-half teaspoonful celery salt, a few grains of cayenne. Scald the cream. Melt the lautter in a granite saucepan. When bub- bling, add the dry cornstarch. Stir till well mixed. Add one-third of the cream, and stir as it boils and thickens. Add more cream, and boil again. When perfectly smooth, add the remainder of the cream. The sauce should be very thick, almost like a drop bat- ter. Add the seasoning, and mix it while hot with the meat or fish. For croquettes, one beaten egg may be added just as the sauce is taken from the fire; but the croquettes are whiter and more creamy without the egg. Form patties, warm the meat or fish in the sauce, and use the egg or not as you please. BREAD SAUCE— FOR GAME. One pint milk, one-third cup fine crumbs, two table- spoonfuls chopped onion, one tablespoonful butter, one- half teaspoonful salt, one-half saltspoonful pepper, two- thirds cups coarse bread crumbs, one tablespoonful butter. Boil the fine bread crumbs and onion in the milk fifteen minutes, and add the butter, salt and pepper. Fry the coarse bread crumbs in another tablespoonful of butter till brown. Pour the sauce around the birds, and sprinkle the brown crumbs over the whole. MAITRE D'HOTEL SAUCE. Add to one-half cupful of butter the juice of half a lemon, a teaspoonful of chopped parsley, a teaspoonful 1 82 The Complete Cook Book. of minced onion, half saltspoonful of salt and a dash of cayenne

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