Recipe or source entry
Maitre D'Hotel Butter
Put the following ingredients into a small basin: viz., four ounces of fresh butter, some finely-chopped parsley, and a small proportion of green onions; season with pepper and salt, and the juice of a lemon; mix well together with a spoon, and keep it in a cool place until required for use.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter02/maitre-dhotel.html- Legacy revision
8531e8373e9b- Source checksum
e4e5466c380435202fe6519b3d34ebaf758d1d4e5430e60d508115897298adc5- Legacy text checksum
8312f41665c64f1ea743e8aa63d2bace1055fed244ff26eaa69ec56cb2d99ecd
Cite this page
Maitre D'Hotel Butter. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter02/maitre-dhotel.html