Maître d’hôtel Butter

Name: Maître d’hôtel Butter
Ingredients: a tablespoonful of mixed herbs; a pound of fresh butter; one or two chopped tarragon leaves; the juice of a lemon; two or three yolks of egg

From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884

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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 37. The excerpt below is the record exactly as published.

Maître d’hètel butter. Take a tablespoonful of mixed herbs, composed half of finelÿ-chopped parsley, a quarter of chervil leaves, and à quarter of watercress, mix into a pound of fresh butter, add one or two chopped tarragon leaves, the juice of a lemon and two or three yolks of egg

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