Sauce Maître d’Hotel
From The bachelor and the chafing dish, 1895
A classic sauce for fish and meats.
Presented as published in 1895. 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 bachelor and the chafing dish (1895) by Deshler Welch, page 25. The excerpt below is the record exactly as published.
Sauce Ma£tre d’Hotel. — Melt half a pound of butter, strain the juice of one lemon into it, and add Cayenne, salt, and spoonful of parsley to suit the taste
Cook this with the app: pantry check, scaling, and the assistant.