Maitre D’Hotel or Parsley Butter

Ingredients

• 14 cup butter
• V tablespoon finely chopped parsley
• Y% teaspoon salt
• Y% teaspoon pepper
• 34 tablespoon lemon juice

Method

1. 1

   Work butter with small wooden spoon until creamy.

2. 2

   Add salt, pepper and parsley, then lemon juice very slowly.

3. 3

   If desired, add 1 tablespoon each, red and green pepper cut in small pieces.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 83. The excerpt below is the record exactly as published.

1 teaspoon finely chopped parsley Add oil slowly to egg yolks. Pour on gradually vinegar and water. Stir and cook over hot water until thickened. Season. Add parsley. BEURRE NOIR or BLACK BUTTER 1 cup butter 1 teaspoon lemon juice Salt and pepper Use fat remaining in pan after frying fish or meat and add enough butter to make 14 cup. Stir until well browned. Add lemon juice and seasonings. Tarter Sauce. Add 1 tablespoon vinegar and 1 tablespoon Worcestershire Sauce. LEMON BUTTER 4 cup butter 1 tablespoon lemon juice Cream the butter and slowly add lemon juice. 204 THE BOSTON COOKING-SCHOOL COOK BOOK MAITRE D’HOTEL or PARSLEY BUTTER 14 cup butter V tablespoon finely chopped Y% teaspoon salt parsley Y% teaspoon pepper 34 tablespoon lemon juice

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