Sauce Maître d’Hôtel
A simple sauce is that Maître d’Hôtel_, which is rarely made at home
though so generally liked.
Put a lump of butter into a small saucepan over a moderate fire and add to it
chopped parsley and chives, or parsley alone. Season with salt and pepper
and a little lemon juice and while it is sizzling pour over the hot steak or fish.
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