Maltre d'Hotel Sauce

Name: Maltre d'Hotel Sauce
Ingredients: two tablespoons of butter; one of flour; a grating of nutmeg; half a teaspoon of black pepper; the same of salt; rather more of chopped parsley; a tablespoon of milk

From The cult of the chafing dish, 1904

Presented as published in 1904. 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 cult of the chafing dish (1904) by Frank Schloesser, page 45. The excerpt below is the record exactly as published.

Maltre d'Hotel Sauce. Mix up well two tablespoons of butter with one of flour, a grating of nutmeg, half a teaspoon of black pepper, the same of salt, rather more of chopped parsley, and a good squeeze of lemon. Put all this in the Chafing Dish with a tablespoon of milk

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