Recipe or source entry
Maitre D'Hotel Sauce
Take about a gill of bechamel sauce, No. 16, in a small stewpan, make it hot, stir in two ounces of fresh butter, a tablespoonful of chopped blanched parsley, a little pepper and salt, and the juice of half a lemon.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/maitre-sauce.html- Legacy revision
8531e8373e9b- Source checksum
8c328a64fe13f4e717ac25633f50a9a1dd12906ab51d2999c8c239860ccdfc4d- Legacy text checksum
7132ab595e148df257cc48f126fd5c719f6a350dbd932bf67d2c2ed5a56063ef
Cite this page
Maitre D'Hotel Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/maitre-sauce.html