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BUTTER (a la Maitre d'Hotel)

Wash some parsley, pick it from the stems, and chop it small. After chopping, wash it again, by putting it in the corner of a cloth, dipping this in cold water, and wringing it dry. This second washing is intended to remove the acrid taste which is so often objectionable in raw parsley. Put the parsley on a plate with its bulk in fresh butter, a little pepper and slat, and two or three drops of lemon-juice. Work all together with the point of a knife, and be careful to mix it in a cool place, and also not to work it too much, or it will oil. It should be made for immediate use. Sometimes a green onion chopped small is added. Any dish with which this butter is served is named "a la Maitre d'Hotel."