Maitre D’Hotel Butter

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 teasp. finely-chopped parsley
  • ½ teasp. chopped chervil and tarragon (optional)


Scald the parsley, chervil and tarragon, if used, in boiling water and dry in a cloth before chopping. Cream the butter, mix in the herbs gradually, add the lemon juice a drop at a time, season to taste. Do not sieve but spread on a plate and chill until firm.