Skip to content

Maître D'hôtel Butter

A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).

A historical recipe

Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. PROCESS: Cream four tablespoons butter with a wooden spoon;
  2. add one-half teaspoon salt, one-eighth teaspoon pepper and a few grains cayenne, in the order given;
  3. also one-half tablespoon finely chopped parsley, and three-fourths tablespoon lemon juice, drop by drop, beating constantly.
  4. This is used as a dressing for certain kinds of fish.