Maitre d’Hotel Sauce

Sauce a la Maitre d’Hotel

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Tablespoonful of Butter
  • A Tablespoonful of Flour
  • A Pint


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.