(from The Book of Household Management, edited by Isabella Beeton, 1861)
Ingredients:
1/4 lb. of butter
2 dessertspoonfuls of minced parsley
salt
pepper
juice of 1 large lemon
Instructions:
MAITRE D'HOTEL BUTTER, for putting into Broiled Fish just before it is sent to Table.
465. INGREDIENTS. - 1/4 lb. of butter, 2 dessertspoonfuls of minced parsley, salt and pepper to taste, the juice of 1 large lemon.
Mode. - Work the above ingredients well together, and let them be thoroughly mixed with a wooden spoon. If this is used as a sauce, it may be poured either under or over the meat or fish it is intended to be served with.
Average cost, for this quantity, 5d.
Note. - 4 tablespoonfuls of Béchamel No. 367, 2 do. of white stock, No. 107, with 2 oz. of the above maitre d'hôtel butter stirred into it, and just allowed to simmer for 1 minute, will be found an excellent hot maitre d'hôtel sauce.
THE MAITRE D'HÔTEL. - The house steward of England is synonomous with the maitre d'hôtel of France; and, in ancient times, amongst the Latins, he was called procurator or major-domo. In Rome, the slaves, after they had procured the various articles necessary for the repasts of the day, would return to the spacious kitchen laden with meat, game, sea-fish, vegetables, fruit, &c. Each one would then lay his basket at the feet of the major-domo, who would examine its contents and register them on his tablets, placing in the pantry contiguous to the dining-room, those of the provisions which need no preparation, and consigning the others to the more immediate care of the cooks.