Maitre D’hotel Butter
A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).
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A historical recipe
Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
- 1 tbp chopped parsley
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- ¼ c butter or butter substitute, ½ tsp salt, ¼ tsp paprika, 1 tbp chopped parsley, ¾ tbp lemon juice.
- Cream the butter;
- add seasonings, then work in the lemon juice slowly.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board