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Maitre D'Hotel Butter

Have on a cold plate three-quarters of an ounce good table butter, half a teaspoon well-washed, thoroughly dried and finely chopped parsley, one-quarter teaspoon of ditto chervil (cerfeuil), half a teaspoon juice from a sound lemon, one saltspoon salt, and a half saltspoon white pepper. Mix the whole well together with a fork and use when required.

N. B.--This maitre d'hotel butter should always be kept in a cool place until required.