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Maitre D'Hote Sauce

It is nothing more than butter-sauce made thus: Add to one teacup drawn butter, the juice of one-half lemon. 2 teaspoonfuls chopped parsley. A little minced onion and thyme. Cayenne pepper and salt to taste. Beat with an egg-whip while simmering. Good for almost any dish of fish or meat.--Mrs. S. T.