Maître d’Hôtel Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take half a pint of hot Veloute or Suprème sauce, and just before serving mix with it two ounces of fresh butter, putting it bit by bit into the sauce, and then add the strained juice of a lemon,...
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Ingredients
- suprème sauce
- veloute
- fresh butter
- lemon
- cayenne pepper
- parsley
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