The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-06-10
DISHES A LA MAITRE p,HoIEI,

DISHES A LA MAITRE p'HoTEI.
The title maitre hotel should he sniff
cient guaranty Of the quality of the dish
! so named. as all creations bearing this
distinction are supposed to come direct
1 from the hand of the-or at least from
the immediate supervision and approval
of that great autocrat of cusine-the
head man Of the restaurant. next to the
proprietor. An equivocal way of express
! ing the relative positions, forsooth. and
one which does noa explain whether next
/ means second in power or, what is more
! likely to be the true situation one i'm
/ mediately preceding all others in COM
nland- But alas for empty titles when
used but TO trick the eye and fancy.
| though they most effectually serve to
reveal the good or bad master as well as
| his knowledge or Ignorance of some very
simple dishes. The appealing of "a la
maitre dhotel' belongs TO the several
preparations which should be kept dis
| tinct. The preparation given this sur
name which is most familiar to most -peo-
pie is the cold maitre d'hotel sauce or
better known as maitre d'hoteI butter.
, This consists of butter, chopped parsley.
lemon juice, salt and nutmeg and is
simple and delicious When served cold
it must be like butter in consistency
when made. BY warming this butter
very gently over hot water and stirring
TO the consistency OF cream you have
maitre dhotel sauce. Then again while
heating this butter incorporate with it an
equal weight of bechamel sauce and you
obtain compound maitre dhotel sauce
sauce. By using sauce velante instead of
bichmael you get maitre d'hotel sauce
lice. Chauteaubriand sauce is but an in
spiration of a French chef ever seeking
novelties in his line. TO his universal
maitre d'hotel butter he added espagnole
the grand or main brown sance-dedi-
Gated It to the then popular French min
lister Chauteaubriand 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 mold maitre dhotel butter. The lat
ter is pale green color, the parsley
being chopped very fine and well rubbed
in the butter, which should be at ordi-
nary room temperature when spread over
the fish, meat. etc, for if the food is not
served very hot. while the butter is thor
oughly cold, it 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.
-
else term means and how it is applied
by the most orthodox cooks il seems to
have been adopted In 4 much broader
and more general sense and la maitre
dhotel may be any dish OF almost any
description created by the master of the
hotel or restaurant, be he the chef stew
ard or head waiter.
Maitre d'HoteI Butter.
Put half cup of butter. two level
tablespoonfuls finely minced parsley, a
little pepper and salt into bowl and
beat well together. then drop in the juice
of two small lemons. beating all the time:
when we'll mixed put into a cool place
Until ready to use This may be trans
formed into maitre dhotel sauce by
adding a little finely mixed thyme and
onion to the butter. standing over hot
water and beating with wire egg whisIS
until just below simmering point, then
serve at once.
Hot Maitre dHotel Sauce.
semi-transparent sauce may be made !
by putting the butter INTO a saucepan, |
sprinkling over it little -four 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 thefish down the stomach and re- |
move the intestines and bones; lay the /
FISH fiat on dish. pour over It a little |
salad oil and sprinkle with chopped pars-
ley and let remain for an hour Then |
drain and place on a grill and boil over /
clear fire until done nice brown. Lay /
On a heated dish. spread with maitre /
G'hotel butter and serve quickly
MackereI a la Maitre d'Hctel.
Clean small fresh mackerel; take on. |
the roes and I'll the empty space with /
plain stuffing or any suitable forcemeat: /
sew up the slit. Dust with seasoning OF /
salt and pepper. -four and lay them in /
a baking pan with heads and tails alter
mating; put a few bits Of butter among \
them and bake for an hour. Serve with
ula.tre d'hotel sauce made according 70
following recipe:
a - % O.