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Maitre d'Hôtel Sauce
From A year's cookery, 1880
Serves 4
This sauce is also known as parsley sauce.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 142. The excerpt below is the record exactly as published.
a sprig or two of parsley, pick the leaves from the stalk, and chop them very finely. Put the parsley in the corner of a cloth, dip it in water, and wring it dry. This second washing jjuncneon. Croquettes (made of rem¬ nants of beef). Stewed Rhubarb. .Dinner. Fried Plaice. Neck of Mutton, with Maitre d’ H6tel Sauce. Steamed Potatoes. Turnip-tops. Macaroni Pudding. Cheese. 178 A YEAR'S COOKERY. takes away the acrid taste. Melt one ounce of butter in a small saucepan, stir in half an ounce of flour, and beat the mixture over the fire with the back of a wooden spoon fill it is quite a smooth paste. Stir in gradually half a pint of cold water, and keep stirring till the sauce boils. Add a pinch of salt
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