Maitre d'Hotel Sauce
From Recipes for high-class cookery, 1912
Milk may be substituted for fish stock.
Presented as published in 1912. 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 Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 36. The excerpt below is the record exactly as published.
MAiTRE D’HOTEL SAUCE. 1 oz. butter I oz. flour ^ pint fish stock 1 teaspoonful chopped parsley Lemon juice. Pepper and salt. 1 tablespoonful cream
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