Maitre d'Hotel Sauce, No. 1

Ingredients

• 4 tablespoons of butter
• 2 tablespoons of lemon-juice
• 1 tablespoon of chopped parsley
• Salt, pepper, cayenne

Method

1. 1

   Cream the butter, and mix thoroughly.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 51. The excerpt below is the record exactly as published.

table- spoon of butter in a small saucepan, put in the cut cucumber, and pour in sufficient water to cover. Season with salt and pepper. Place a buttered paper over the top, and allow it to simmer until it is tender. Prepare some drawn butter by melting half a cup of butter over a slow fire. Then sprinkle in a tablespoon of flour and add a half a cup of scalded milk, and a pinch of salt. Boil for a few minutes, stirring well and adding 1 tea- spoon of cold water. Stir this well into the cucumbers, and serve as a sauce for fish. CUCUMBER SAUCE, NO. 2 Cucumber, 1, Eggs, 2, Vinegar, 1 dessert-spoon, Salt, pepper, olive-oil. Put the yolks of 2 raw eggs into a basin and mix together. Add seasoning of salt, pepper, and a few drops of oil, and whisk them together thoroughly. Add more oil, drop by drop, whisking all the time, and blend the oil with the eggs, in the same way, till the mixture is about the consistency of mayonnaise. As soon as this result is obtained, pour in the vinegar, slowly, and a dessert-spoon of cucumber vinegar, if at hand. Add a few more drops of vinegar if necessary. Lastly, stir in 2 tablespoons of cooked cucumber, cut into small dice-shaped pieces, and place the sauce on ice until it is required. VINAIGRETTE SAUCE Salt, % teaspoon, Paprika, % teaspoon, 149 SAUCES AROUND-THE-WORLD COOK BOOK White pepper, a dash, Tarragon, or plain vinegar, 3 tablespoons, Oil, 6 tablespoons, Gherkins, 1 tablespoon, Parsley, 1 teaspoon. Chopped onion, or chives, 1 teaspoon. Mix all thoroughly together. A tablespoon of minced green peppers is an addition which improves it. HOLLANDAISE SAUCE, NO. 1 Butter, V2 cup, Eggs, 4 yolks, Lemon juice, 1 tablespoon, Boiling water, 1 cup, Salt, cayenne, nutmeg. Put the butter into a double boiler and cream it with the egg-yolks, adding them one by one. Stir in the lemon-juice, and add a pinch of salt, a dash of caj^nne, and a little grated nutmeg. Stir it until it is thick, then add the boiling water gradually, and continue to stir until the mixture is creamy, then serve. HOLLANDAISE SAUCE, NO. 2 Butter, 1 tablespoon, Flour, 1 tablespoon, Brown sugar, 1 tablespoon. Stock, % pint, Lemon-juice, 1 teaspoon. Egg, 1 yolk, well beaten, Salt, pepper. Heat all the ingredients together. Boil for 5 minutes, and take from the fire. Last of all add the beaten yolk of 1 egg. 150 AROUND-THE-WORLD COOK BOOK SAUCES SAUCE TARTAEE, NO. 1 FRENCH Mayonnaise, 1 pint, Onion-juice, 1 teaspoon, Capers, finely chopped, 1 tablespoon, Olives, chopped, 1 tablespoon. Cucumber pickle, chopped, 1 tablespoon, Parsley, chopped, 1 tablespoon. Stir the other ingredients into the mayonnaise. This is a suitable sauce to serve with fish, or where a cold sauce is desired. SAUCE TARTARE, NO. 2 Mayonnaise, V2 p'^^^y Onion-juice, 1 tablespoon, Capers, 1 tablespoon, Chopped olives, 1 tablespoon. Mix well, and serve with fish, crabs, cold meats, etc. MAITRE D'HOTEL SAUCE, NO. 1 Butter, 4 tablespoons. Lemon-juice, 2 tablespoons. Chopped parsley, 1 tablespoon. Salt, pepper, cayenne. Cream the butter, and mix thoroughly. MAItRE D'HOTEL SAUCE, NO. 2 Butter, 1 tablespoon. Flour, 1 tablespoon, Chopped parsley,

Cook this with the app: pantry check, scaling, and the assistant.