Recipes > Sauces & Spreads > Maitre d'Hotel Sauces > Maitre d'Hotel Sauce

Maitre d'Hotel Sauce

(Broiled fish and steaks)


  • 2 tablespoonfuls of butter
  • 1 tablespoonful of chopped parsley
  • 1 tablespoonful of lemon juice
  • 1/2 teaspoonful of salt
  • 1/2 teaspoonful of pepper


Rub the butter to a cream; add salt, pepper, and parsley chopped very fine; then the lemon-juice slowly. Spread it on broiled meat or fish; let the heat of the meat melt the butter. The dish must not be put in the oven after the sauce is spread, or the parsley will lose its freshness and color. This sauce, which greatly improves as well as garnishes broiled meat, can be mixed and kept for some time in a cool place. Soften a little before using so it will spread evenly, and be quickly melted by the hot meat.


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The Century Cook Book (1901).

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