Maitre d'Hotel Sauce Maigre
From Modern cookery, in all its branches, 1884
Serves 4
Double the quantity for large fish.
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 Modern cookery, in all its branches (1884) by Eliza Acton, page 128. The excerpt below is the record exactly as published.
MAITRH D’HOTEL SAUCE MAIGRE,* OR WITHOUT GRAVY. Substitute half a pint of good melted butter for the gravy, and add to it the same seasonings as above. A double quantity of these sauces will be needed when they are required to cover a large fish; in that case they should be thick enough to adhere to it well. Melted butter, £ pint; seasoning of salt and pepper, or cayenne; minced parsley, 2 to 3 teaspoonsful ; juice, 1 small lemon
Cook this with the app: pantry check, scaling, and the assistant.