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Maitre d’Hôtel Sauce.

TO MAKE HALF A PINT.

Ingredients.

Maitre d’Hôtel Butter. Plain Melted Butter.

Method.

1. Take a clean quart stewpan and make a gill of plain melted butter. 2. Now add a gill of water, and boil for three minutes with constant stirring. 3. Take off the fire. 4. Add five ounces of maitre d’hôtel butter. 5. Stir till melted and serve hot. When used for fish add a little fish stock and two tablespoonfuls of cream.

PRECAUTIONS.-Cleanliness and good maitre d’hôtel butter are essential.

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