Maitre d’Hotel Sauce

Name: Maitre d’Hotel Sauce
Yield: 4 servings
Ingredients: one cup of drawn butter; the juice of one lemon; a little chopped parsley; minced onion; cayenne pepper; salt; the yolks of two eggs

From The Twin-city housewife, 1920

Serves 4

Serve warm.

Presented as published in 1920. 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 The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 22. The excerpt below is the record exactly as published.

Maitre d’Hotel Sauce Add to one cup of drawn butter the juice of one lemon, a little chopped parsley, minced onion, cayenne pepper and salt. Beat while simmering, add the yolks of two eggs

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