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MaÎtre D'hÔtel Sauce
Frying


MAÎTRE D'HÔTEL SAUCE

(Frying) - (The International Jewish Cook Book)







Take a heaping tablespoon of drippings or goose-fat, heat it in a
spider, stir two teaspoons of flour into this, then add gradually and
carefully a small cup of hot soup or water, the former is preferable;
add some chopped parsley, also the juice of a lemon; salt and pepper;
stir up well. May be used either with roast or boiled meats.
PREPARED BREAD CRUMBS FOR FRYING
All scraps of bread should be saved for crumbs, the crusts being
separated from the white part, then dried, rolled, and sifted, and put
away until needed in a covered glass jar.
The brown crumbs are good for the first coating, the white ones for the
outside, as they give better color. Cracker crumbs give a smooth
surface, but for most things bread crumbs are preferable.
For meats a little salt and pepper, and for sweet articles, a little
sugar, should be mixed with the crumbs. Crumbs left on the board should
be dried, sifted, and kept to be used again.

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MAITRE D'HOTEL SAUCE

1/2 pint Milk--1d.

1 oz. Butter--1d.

Lemon Juice

1/2 oz. Flour

1 teaspoonful Parsley

Pepper and Salt.--1d.

Total Cost--3d.

Time--5 Minutes.

Put the butter into a small saucepan, and when it is melted stir in the
flour, and mix smoothly; pour in the milk and stir until it boils. Take
the saucepan from the fire, add a few drops of lemon juice, a
pinch of pepper and salt to taste, last of all the parsley. It is then
ready to serve.

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SOLES OR SMELTS COOKED WITH MAÎTRE D'HOTEL SAUCE

From MISS LIDA M. RUSSELL, of Nevada, Lady Manager.
Two large onions, sliced and fried with one cup of finely chopped salt
pork. Add to it three pints of boiling milk and juice of one can of
clams, in which has been cooked two large potatoes, thinly sliced; a
pinch of red pepper; salt; two tablespoonfuls of flour, rubbed smooth
with one tablespoon of melted butter. Stir in clams, heat well and
serve at once.

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Chestnuts With Maitre D'hotel Sauce

1 pound chestnuts.

A pinch of salt.

3 teaspoons parsley.

1 teaspoon flour.

1 1/2 ounces butter.

1/2 pint milk.

Yolk of one egg.



Cut the tips of the chestnuts (noticing carefully if any are worm-eaten),

and boil for half an hour in sufficient water to cover; remove the

shells and skins and fry a few minutes in the butter, stir in the flour

and salt and fry again, then pour in the milk and parsley and stir five

minutes, add the yolk of an egg and stir until it thickens, but do not

allow it to boil.









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