Maitre d’Hotel Sauce Maigre,* or without Gravy

• melted butter, ½ pint
• seasoning of salt and pepper, or cayenne

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