French Maitre D’hotel,* or Steward’s Sauce

Method

Add to half a pint of rich, pale Veal gravy, well thickened with the white roux, a good seasoning of pepper, salt, minced parsley, and lemon-juice; or make the thickening with a small tablespoonful of flour, and a couple of ounces of butter; keep these stirred constantly over a very gentle fire from ten to fifteen minutes, then pour the gravy to them boiling, in small portions, mixing the whole well as it is added, and letting it boil up between each, for unless this be done the butter will be likely to float upon the surface. Simmer the sauce for a few minutes, and skim it well, then add salt should it be needed a tolerable seasoning of pepper or of cayenne in fine powder, from two to three teaspoonsful of minced parsley, and the strained juice of a small lemon. For some dishes, this sauce is thickened with the yolks of eggs, about four to the pint. The French work into their sauces generally a small bit of fresh butter just before they are takes from the fire, to give them mellowness : this is done usually for the Maitre d’ Hotel Sauce.

* The Maitre d’ Hotel is, properly, the House Steward.

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