Cold Maitre d’Hotel, or Steward’s Sauce

Preparation info
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By Eliza Acton

Published 1845

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  • For 2 oz.
  • butter, 1 heaped teaspoonful young minced parsley
  • juice of 1


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-ste