Beurre à la Maître d’Hôtel

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • ¼ pound butter
  • teaspoon salt
  • Dash of white p

Method

Cream butter and then add salt, pepper, and lemon juice.

Put minced parsley into corner of a towel, twist, and dry. Add to butter mixure. Pack into small dish. Refrigerate.

Spoon onto hot grilled fish, meats, or hot vegetables.