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Maitre d'Hotel Sauce for Fish
From Fruit recipes, 1907
Serves 4
Serve cold.
Presented as published in 1907. 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 84. The excerpt below is the record exactly as published.
MAITRE D’HOTEL SAUCE FOR FISH With two tablespoons of butter cream in one-half tea- spoon of salt, one-eighth teaspoonful of white pepper, and a tablespoon each‘of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.