Maitre d’Hotel Sauce

Ingredients

• 2 ozs. of fresh butter
• two teaspoonfuls of flour
• a quarter of a pint of boiling cream
• a quarter of a pint of good veal stock
• the strained juice of a lemon
• a little pepper
• or cayenne
• a pinch of salt
• a table-spoonful of chopped parsley
• the yolks of two eggs

Method

1. 1

   Melt butter, stir in flour, then add cream and stock gradually.

2. 2

   Simmer between additions.

3. 3

   When smooth, add lemon juice, pepper, cayenne, salt, and parsley.

4. 4

   For fish, add egg yolks and reduce flour.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 386. The excerpt below is the record exactly as published.

Maitre d’Hotel Sauce.— Melt 2 ozs. of fresh butter in a small enamelled saucepan and stir to it, by degrees, two teaspoonfuls of flour; continue stirring for five or ten minutes, until the butter and flour are well blended, when add, also by degrees, a quarter of a pint of boiling cream and a quar- ter of a pint of good veal stock, also boiling, and stir well, allowing the sauce to simmer a minute or two be- tween each addition. When perfectly smooth, put in the strained juice of a lemon, or, if preferred, a table-spoon- ful of chilli vinegar, a little pepper, or cayenne, or a pinch of salt, and a table -spoonful of chopped parsley. The yolks of two eggs

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