Maitre d’hotel Butter

Ingredients

• 1 oz. Butter
• tablespoonful chopped Parsley
• teaspoonful Lemon Juice
• Salt
• and Pepper

Method

1. 1

   Mix all ingredients together cold.

2. 2

   This butter is to be spread over steak, fish, etc.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 80. The excerpt below is the record exactly as published.

Maitre d’hotel Butter. 1 oz. Butter, tablespoonful cboppe<l Parsley, teaspoonful Lemon Juice, Salt, and Pepper. Mix all together cold. To be spread over steak, fish, &o. Caper Sauce. 1 oz. Butter, i oz. Flour, Pepper, Salt, 1 pint Liquor, 1 tablespoonful Capers. Make sauce as directed for riielted butter, using ^ pint of the liquor the meat was boiled in instead of water, and when sauce has boilqd stir in the capers, either whole or finely chopped. Let it boil one minute to take off the crispness of the capers. Celery Sauce for Boiled Fowl. 2 heads Celery, 1 teacupful Stock, in which Chicken or Turkey was boiled, 1 teacup Milk, Salt, and Nutmeg; 1 large tablespoon Flour, and 1 do. Butter. Wash, trim, ancl boil celeiy in salted water till tender; drain, and cut in pieces ^ inch long. Thicken stock with flour, add butter, salt, and nutmeg, and, lastly, milk. Stir and beat till smooth. Put in celery and heat almost to boiling point, stirring ah the time. If celery out of season take 1 teaspoon celery salt. Cauliflower sauce may be made in same way. 80 TRIED FAVOURITES COOKERY BOOK. Cherry Sauce. i lb. dried Cherries, 2 oz. Sugar, a few drops Cochineal, J pint Water. Boil sugar and water for ten minutes ; drop in cherries, and boil till tender. Rub through sieve, and add a few drops . cochineal if required. Chesti^ut Forcemeat. 1 small Onion, 1 teaspoonful chopped. Parsley,

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