Maitre d’Hotel Butter

Ingredients

• I oz. of Parsley
• 6 oz. of Butter
• a tablespoonful of lemon-juice

Method

1. 1

   Wash and dry parsley, remove stalks, and mince.

2. 2

   Secure parsley in a cloth, dip in cold water, wring out.

3. 3

   In a basin, combine butter, parsley, salt, pepper, and lemon juice.

4. 4

   Work until it reaches a thick cream consistency.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 93. The excerpt below is the record exactly as published.

MAITRE D’HOTEL BUTTER. TO MAKE SEVEN OUNCES. Ingredients. I oz. of Parsley. 6 oz. of Butter. Lemon. 1. Take some fresh parsley and wash it in plenty of water, then dry it. 2. Remove the stalks. 3. Mince it. 4. Take a clean cloth and secure the parsley in one corner and dip it two or three times in cold water, then wring out the water. This second washing greatly removes the acrid flavour of the parsley. The parsley is now ready, and there should be about one ounce. 5. Take six ounces of fresh butter. 6. Put it in a basin. 7. Add the parsley, a little salt and pepper, and a tablespoonful of lemon-juice

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