Chapter IV · Cold Sauces and Compound Butters · No. 150
Built upon: No. 151Manied Butter
150—Butter à la Maître d’Hôtel
First No. 151, Manied Butter and then soften into a cream one-half lb. of butter. Add a tablespoonful of chopped parsley, a little salt and pepper, and a few drops of lemon-juice.
Serve this with grills in general.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 150, p. 56. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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