Sauce Mattre d’ Hotel
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 130. The excerpt below is the record exactly as published.
auce JMattre d’ Hotel. — ± pint bechamel, or veloutee (No. 206), sauce, 3 oz. butter, ^ lemon, 1 teaspoonful chopped parsley seasoning. Put the sauce into a stewpan, add a little water, stir until it boils, and reduce well. Whisk in the butter a little at the time, and rub through a tammy cloth or fine hair sieve. Return to the stewpan, add the parsley and lemon-
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