Sharp Maitre d’Hotel Sauce from Modern Cookery for Private Families by Eliza Acton
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...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Kitchen scale
- Measuring spoon
- Mixing bowl
- Saucepan
- Stove
- Whisk
- Wooden spoon
- Spoon
Ingredients
- chili vinegar, 1 tablespoonful. (Catsup or Harvey’s sauce, according to circumstances.)
- cayenne; salt, if needed; common vinegar, 1 tablespoonful
- pale Veal gravy or strong broth, or shin of beef stock, ½ pint
- Butter, 2 to 4 oz.
- flour, 1 dessertspoonful
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
French Maitre D’hotel,* or Steward’s Sauce from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Cold Maitre d’Hotel, or Steward’s Sauce from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Salt Fish, à la Mâitre d’Hotel from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Sauce Piquante from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Glaze from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
English White Sauce from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Béchamel from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
French Salad Dressing from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com