Maitre d' Hotel Sauce

Ingredients

• two ounces of fresh butter
• two teaspoonfuls of flour
• a quarter of a pint of boiling cream
• a quarter of a pint of good veal stock
• the strained juice of a lemon
• a tablespoonful of chopped parsley
• half a pint of milk
• one ounce of butter
• a heaped teaspoonful of flour

Method

1. 1

   For the rich French sauce: Melt butter, stir in flour, and blend for 5-10 minutes.

2. 2

   Gradually add boiling cream and veal stock, stirring well.

3. 3

   When smooth, add lemon juice, pepper, salt, and parsley.

4. 4

   For the economical version: Thicken milk with butter and flour, flavor with lemon juice, pepper, and salt.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 885. The excerpt below is the record exactly as published.

Maitre d' Hotel Sauce. — There are many ways of making this sauce, from the rich French sauce made of cream and butter, down to the economical substitute of English melted butter, with just a dash of vinegar in it. It wiU, however, answer our purpose if we give two recipes for it, a rich one and one less expensive. First, for the true French sauce : — Melt two ounces of fresh butter in a small enameUeci saucepan and stir to it, by degrees, two tea- spoonfuls of flour ; continue stin-ing for five or ten minutes, until the butter and flour are well blended, when add, also by degrees, a quarter of a pint of boiling cream and a quarter of a pint of good veal stock, also boiling;" add a few spoonfuls of each at a time, and stir well, allowing the sauce to simmer a minute or two between each addition. "VMien perfectly smooth, put in the strained juice of a lemon, or, if preferred, a table-spoonful of chilli vinegar, a little pepper, or cayenne, or a pinch of salt, and a table-spoonful of chopped parsley. The yolks of two eggs are a great improvement to this sauce, and are almost necessary when it is MAI (401 ) MAI served with lish ; but in that case, only half the quantity of flour should be used, as the eggs help to thicken. For the plainer way : — Take half a pint of milk, thicken it with one ounce of butter, and a heaped tea-spoonful of flou

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