vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Maitre d’ Hotel Sauce
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
This sauce pairs well with white fish, potatoes, and many vegetables.
Presented as published in 1898. 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
Nutrition per serving
18Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories18 kcal
Protein1.6 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium18 mg
Potassium23 mg
Calcium8.5 mg
Iron0.3 mg
Magnesium2.1 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C1.5 mg
Vitamin A25 mcg
Vitamin E0.1 mg
Vitamin K18 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate7.6 mcg
Choline37 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 84. The excerpt below is the record exactly as published.
Maitre d’ Hotel Sauce, Sauce d la Poulette , Soubise Sauce, Sauce Milanaise, the brown and slightly sharp Sauce Robert, and of hot sharp Sauces. For Maitre d’ Hotel Sauce, which is so good with 'white fish, potatoes, and many vegetables, add to the Sauce Blonde at least a tablespoonful of parsley, blanched, dried in a cloth, and then minced. Finish, off the fire, with the yolk of an egg
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