240 Beurre à la Maître d’Hôtel

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

Mix 250 g (9 oz) butter until soft and smooth, add a good tbs chopped parsley, a little salt and pepper and the juice of ¼ lemon; mix well together.

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