Recipes > Sauces & Spreads > Butters > Maitre d'Hotel Butter

Maitre d'Hotel Butter

For putting into broiled fish just before it is sent to table.


  • 1/4 pound of butter
  • 2 dessertspoonfuls of minced parsley
  • salt and pepper to taste
  • juice of 1 large lemon


Work the above ingredients well together, and let them be thoroughly mixed with a wooden spoon. If this is used as a sauce, it may be poured either under or over the meat or fish it is intended to be served with.

Note: 4 tablespoonfuls of Béchamel, 2 tablespoonfuls of white stock, with 2 ounces of the above maître d'hôtel butter stirred into it, and just allowed to simmer for 1 minute, will be found an excellent hot maître d'hôtel sauce.


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The Book of Household Management (1861).

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