Reference > Farmer's Cookbook > FISH AND MEAT SAUCES > Maître d’Hôtel Butter
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Maître d’Hôtel Butter

1/4 cup butter
1/2 tablespoon finely chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 tablespoon lemon juice

Put butter in a bowl, and with small wooden spoon work until creamy. Add salt, pepper, and parsley, then lemon juice very slowly.


CONTENTS · BIBLIOGRAPHIC RECORD
  Suprême Sauce Tartar Sauce  
 
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