Cold Maitre d’Hotel, or Steward’s Sauce


  • For 2 oz.
  • butter, 1 heaped teaspoonful young minced parsley
  • juice of 1 lemon
  • 1 small saltspoonful salt
  • seasoning of white pepper.


Work well together until they are perfectly blended, two or three ounces of good butter, some pepper, salt, minced parsley, and the strained juice of a sound lemon of moderate size. The sauce thus prepared is often put into broiled fish; and laid in the dish under broiled kidneys, beef-steaks, and other meat.

Obs.—The proportion of parsley may be doubled when a larger quantity is liked : a little fine cayenne would often be preferred to the pepper.