Maitre d'Hotel Sauce (Hot)
From Mrs. Lincoln's Boston cook book, 1884
Serves 6
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 119. The excerpt below is the record exactly as published.
Maitre d'Hotel Sauce (Hot). Add the beaten yolks of two eggs to the cold Maitre d'Ho- tel butter^ and when ready to serve add one jpint of drawn butter^ made with strong white stock
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