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MAITRE D'HOTEL SAUCE
1/2 c. drawn (clarified) butter
1/2 c. minced parsley
1 lemon
Cayenne pepper
Salt
Draw the butter; boil the parsley three minutes; take it out and lay
in cold water five minutes, to cool; chop and stir into the butter;
squeeze in the lemon-juice, the pepper and salt; beat hard with an
egg-whip, return to the fire, and boil up once. This is a "stock"
sauce, being suitable for so many dishes, roast or boiled.
From Common Sense in the Household by Marion Harland, New York,
1871
Comment: Few of the sauces we commonly take for granted today--
tartar, barbeque, even ketchup and mustard--were available
prepackaged and bottled in stores. (The notable exception being
Worcestershire, which the Lea & Perrins company has had in
commercial production since 1837!) and so had to be produced at home
if one aspired to a fancy or impress-the-boss sort of meal. "Maitre
d'Hotel Sauce" is probably the simplest of the lot.
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