Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-06-13
able and Kitchen.
When Dishes Are "a la Maitre
D'Hote1v

mediate supervision and approval of that
great autocrat of cuisine-the head man of
the restaurant, next to the proprietor. An
equivocal way of expressing the relative po
sitions forsooth, and one which does not
explain whether next means second in pow
er or, what is more likely to oe the true
situation. one Immediately preceding all
others In command But alas for empty
titles when used but to trick the eye and
fancy, though they most effecrually serve
| to reveal the good or bad master as well as
his knowledge or ignorance of some very
simple dishes. The appellation of "a la
| maitre d'hotel' belongs to several prepare
| tons which should be kept distinct. The
| preparation given this surname which is
most familiar to most people is the cold
maitre d'hotel sauce or better known as
maitre dhotel butter. This consists of but
| ter, chopped parsley, lemon juice, salt and
| nutmeg and is simple and delicious. When
served cold 1t must be like butter In con-
sistency when made. BY warming this but
| ter very gently over hot water and stirring
| to the consistency of cream you have
| maitre d'hotel sauce. Then again while
| heating this butter incorporate with 1t an
| equal weight of bechamel sauce and you
| obtain compound maitre d'hotel sauce. By
using sauce velante instead of bechamel you
| get maitre d'hotel sauce lice. Chateau
| BRAND sauce is but an inspiratin of
| French chef ever seeking novelties in his
| line To his universal maitre d'hotel butter
| he added espagnoe-the grand or main
brown sauce-dedicated it to the then popu-
lar French minister Chateaubriand and won
a lasting name for both sauce and minister,
although himself unknown to fame
| Boiled fish and new boiled potatoes are
| served with the hot sauce. Broiled fish
meat and plain broiled new potatoes with
| the cold maitre d'hotel butter. The latter
Is a pale green color. the parsley being
chopped very fine and well rubbed in the
butter. which should be at ordinary room
| temperature when spread over the fish,
| meat, etc, for If the food Is not served very
| will cool the food still more and not melt
| easily. When spread over the food 1t should
melt quickly. but not Immediately become
| oily and all run off into the dish.
While we have explained what the precise
| term means and how it Is applied by the
| most orthodox cooks it seems to have been
| adopted in a much broader and more gen
eral sense and a la maitre dhotel may be
any dish of almost any description created
! by the master of the hotel or restaurant,
be he the chef, steward or head waiter.
Maitre d'Hotel Butter.
Put half cup of butter, tvs level table
spoonfuls finely minced parsley, a little
pepper and salt into a bowl and heat well
together, then drop in the juice of two
small lemons, beating all the time when
we'll mixed put in cool place until ready
to use. This may be transformed into
| maitre dhotel sauce by adding a little
finely mixed thyme and onion to the but
ter, standing over hot water and heating
with wire egg whisk until just below
simmering point then serve at once
Hot Maitre d'Hotel Sauce.
A semi transparent sauce may be made
by putting the butter into a saucepan,
sprinkling over it little flour and adding
a very little water or white stock; stir and
melt over hot water. Pour this over new
potatoes or boiled fish.
Fresh Herring Maitre d'Hotel.
Slice the fish down the stomach and re-
fiat on a dish, pour over it little salad
oil and sprinkle with chopped parsley and
let remain for an hour. Then drain and
place on a grill and broil over a clear fire
until done a nice brown. Lay on heated
dish, spread with maitre d'hotel butter and
serve quickly.
Mackerel la Maitre d'Hotel.
Clean small fresh mackerel; take out the
roes and fill the empty space with plain
stutfing any suitable forcemeat; sew up
the slit. Dust with seasoning of salt and
pepper, flour and lay them in baking pan
with heads and tails alternating; put a few
bits of butter among them and bake for
an hour. Serve with maitre d'hotel sauce
made according to following recipe.
Savory Maitre d'Hotel Butter.
Mince a slice of ham and put it into
| saucepan with two shallots and a small
bay leaf; add three-quarters of a pint
one and one-half cups-of cold water, cover
and let simmer gently for an hour; strain
off the stock, skim well and return it to the
fire. Rub together two ounces of butter
and level tablespoonful of -four, stir this
into the stock and cook until smooth and
creamy; then add salt, pepper cayenne and
juice of lemon to suit the taste; add des-
sert spoonful of chopped parsley and serve
very hot, but do not allow to boil again.
Mutton Outlets, Maitre d'HoteJ.
Take rather thick outlets from the rack
of mutton and trim them into shape re-
moving most of the fat Scrape some new
carrots and cut them In halves unless they
are very small, then boil whole; boil them
in sailed water until tender, then drain
and put into a saucepan with a piece of
butter and little minced parsley, a light
sprinkl1ng of pepper, sugar and Juice Of
half lemon; toss over the fire until nicely
glazed, then stand where they will keep
warm Broil the outlets over clear fire,
turning them twice for each side. When
done season with salt, arrange in a circle
on heated dish, each overlapping the
other, and place the carrots in the center.
Broiled Sweetbreads, Maitre d'Hotel
Parboil the sweetbreads and when done
drain and press slightly to fiatten. When
cold split into fiat slices, season with pep
per, salt and dust with little flour Brojl
over a clear fire. turning often and basting
with melted butter. Place half a cup of
butter in. add a tablespoonful of water and
one of parsley chopped fine, the juice of a
large lemon and a little paprica. Place the
sweetbreads a hot dish, garnish them
with SLICES of lemon and parsley.
Potatoes Maitre d'Hotel. -.
Take some carefully selected potatoes
taking care that they do not boil too long.
When done drain and let them get cold.
then cut in rather thick Slices Put
good sized piece of maitre dhotel butter
in a saucepan, dredge in a level table
spoonful of flour and stir until mixed and
butter dissolved. Then mix in gradually
a cup of good broth and stir until 1t boils
season to suit the taste. Let boil a few
minutes. then draw to side of the fire and
stir in the wel-beaten yolk of an egg
mixed with a teaspoonful of cold water
Stir until it thickens, turn over the pota-
toes. heat thoroughly, but do not allow to
boil. Serve on a heated dish.
Waf1es.
In.