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Maitre D'Hotel Sauce
To one cup of melted butter, add a teaspoonful of chopped parsley, the juice of one lemon, salt and a small pinch of cayenne. Let this simmer on the back of the stove, but not boil.
Practical recipes and household wisdom from 1906 — when the icebox was high technology and dinner had nine courses.
Home › Sauces › Maitre D'Hotel Sauce
To one cup of melted butter, add a teaspoonful of chopped parsley, the juice of one lemon, salt and a small pinch of cayenne. Let this simmer on the back of the stove, but not boil.