Sharp Maitre d'Hotel Sauce

Ingredients

• four ounces of good butter
• a dessertspoonful of flour
• from two to three ounces only for common occasions
• good pale veal gravy, or strong, pure-flavoured veal broth
• a tablespoonful of common vinegar
• one of chili vinegar
• as much cayenne as will flavour the sauce
• some salt, should it be needed
• from two to three dessertspoonsful of finely-minced parsley

Method

1. 1

   Knead the butter and flour together until smooth.

2. 2

   Substitute veal gravy or broth for cream, boil for 2-3 minutes, then stir in vinegar, chili vinegar, cayenne, and salt.

3. 3

   Add parsley, boil again, and serve.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 127. The excerpt below is the record exactly as published.

SHARP MAITRE D’HOTEL SAUCE. (English Receipt .) For a rich sauce of this kind, mix a dessertspoonful of flour with four ounces of good butter, but with from two to three ounces only for common occasions ; knead them together until they resemble a smooth paste, then proceed exactly as for the sauce above, but substitute good pale veal gravy, or strong, pure-flavoured veal broth, or shin of beef stock (which if well made has little colour), for the cream ; and when these have boiled for two or three minutes, stir in a tablespoonful of common vinegar and one of chili vinegar, with as much cayenne as will flavour the sauce well, and some salt, should it be needed ; throw in from two to three dessertspoonsful of finely-minced parsley

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