1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

420

Hotel Butter.

Maitre

Butter, Chopped Parsley, 2 ozs. 1 Tablespoonful. 1 Tablespoonful. To Taste. Chop the parsley, wring it dry after mincing. Mix up with the butter, lemon juice, salt and pepper, till it is a cream. Then serve on hot chops, steaks, fish steaks, and broils of poultry, vegetables, &c. The heat of the viands melts the butter, and causes it to spread over the surface of the food. A very high French authority recommends the addition of shalots, but I have found very few English men, or women, who care for the addition. Lemon Juice, Salt, Pepper,

Another Sauce Veloute.

Butter a saucepan with 2 ozs., line it add a knuckle of veal or half a cow's heel.

with slices of ham,

The carcase of

a boned sauce. Scrape clean and slice 4 carrots, an onion piqueed with chicken or fowl, greatly improves the

a large bouquet garni of sweet herbs and a bay

cloves,

leaf. Cover well with white stock, put it over a moderate fire, skim off the fat and reduce; when it is one half re- duced, strain off the consomme. Let it get cold, and skim again every particle of fat. Prepare a roux hlanc of butter and corn flour or baked white flour, moisten with the stock, add 2 tablespoonfuls of cream. The sauce should be thick, and the consistence of cream. Let it stand 1 to 2 hours on the hot plate, skim the butter off as it rises to the surface, and let it be as white as possible.

Veloute Travaille.

Take the above sauce 1 part, cream, 1 part, heat together,