Maitre d’Hotel Sauce Maigre,* or without Gravy


  • melted butter, ½ pint
  • seasoning of salt and pepper, or cayenne
  • minced parsley, 2 to 3 teaspoonsful
  • juice, 1 small lemon.


Substitute half a pint of good melted butter for the gravy, and add to it the same seasonings as above. A double quantity of these sauces will be needed when they are required to cover a large fish; in that case they should be thick enough to adhere to it well.

For Cold Maitre d’Hotel Sauce.

* Maigre made without meat.