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MAÎTRE D'HÔTEL BUTTER

(Sauces For Fish And Vegetables) - (The International Jewish Cook Book)







Work into one-half cup of butter all the lemon juice it will take, and
add a teaspoon of minced parsley.

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MAITRE D'HOTEL BUTTER

Make 1 cup mayonnaise page 42. Chop very fine 1 tablespoon each
capers, olives, pickles and parsley. Press in cloth until dry. Add to
mayonnaise just before serving.









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