Maître d’Hôtel Butter

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ¼ cup butter.
  • ½ teaspoon salt.
  • teaspoon pepper.
  • ½ tablespoon finely chopped parsley.
  • ¾ 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.