Cold Maitre d’Hotel, or Steward’s Sauce from Modern Cookery for Private Families by Eliza Acton
Work well together until they are perfectly blended, two or three ounces of good butter, some pepper, salt, minced parsley, and the strained juice of a sound lemon of moderate size. The sauce thus ...
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Cooking tools:
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Citrus press
- Fine-mesh sieve
- Measuring spoon
- Kitchen scale
- Serving platter
Ingredients
- seasoning of white pepper.
- 1 small saltspoonful salt
- juice of 1 lemon
- butter, 1 heaped teaspoonful young minced parsley
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