Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 203

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Ingredients.—¼ lb. of butter, 2 dessertspoonfuls of minced parsley, salt and pepper to taste, the juice of 1 large lemon. Mode.—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. Average cost, for this quantity, 5d.

Note.—4 tablespoonfuls of Béchamel, 2 do. of white stock, with 2 oz. 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.