Name: Maitre d’Hotel Sauce (Sauce a la Maitre d’Hotel)
Cuisine: United States
Ingredients: A Tablespoonful of Flour; A Tablespoonful of Butter; A Pint of Consomme; The Juice of Half a Lemon; The Yolk of an Egg, Well-Beaten; A Tablespoonful of Chopped Parsley

Ingredients

A Tablespoonful of Butter
A Tablespoonful of Flour
A Pint

Americas
United States
Sauce
New Orleans

Method

Put the butter and the flour in the saucepan and let them blend without burning. Mix well over a slow fire, and add one pint of Consomme. Add the juice of half a lemon and the chopped parsley, and let all boil about fifteen minutes. When it reaches this point take off the stove and add the yolk of one egg, well beaten; mix well, stirring round, and serve with boiled fish, etc.