Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-06-12
Table
and
Kitchen.

Conducted by Ida Amea Wills,
Marquette Building. Chicago. All
rights reserved by Banning Co., Chi
cago).
Dishes Ia Maitre d'Hotel.
The title maitre d'hotel should be
sufficient guaranty of the quality of
the dish so named, as all creations
hearing this distinction are supposed
to come direct from the hand of the
or Mt least from the immediate super
vision 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 positions, forsooth, and one
which does not explain whether next
means second in power or, what Is
more likely to be 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 effectually
serve to reveal the good or bad master
as we'll as his knowledge or ignorance
Of some very simple dishes. The APP
pelation of "a la maitre d'hoteP' be-
longs to several preparations which
should be kept distinct. The prepara-
ton given this surname which is most
familiar to most people is the cold
matter d'hotel sauce or better known
as maitre d'hotel 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
~ to,. nd CIT ~ IN
sistency Of cream you have maitre
d'hotel sauce. Then again while heat
ing this butter incorporate with it an
equal weight Of bechamel sauce and
you obtain compound maitre d'hotel
sauce. By using sauce velante instead
of bichamel you get maitre d'hotel
sauce lice. Chauteaubriand sauce is
but an inspiration 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 sauce-dedicated it to the then
popular French minister Chateau
BRAND and won n lasting name for
both sauce and minister, although him
self unknown to fame.
Boiled fish and new boiled potatoes
are served with the hot sauce. Broiled
fish meat and plain broiled new pota-
toes with the cold maitre dhotel but
ter. The latter is n pale green color,
the parsley being chopped very fine
and well rubbed in the butter, which
should be at ordinary room tempera-
ture when spread over the fish. meat.
etc, for if the food is not served very
hot, while the butter is thoroughly
not melt easily. When spread over the
food it should melt quickly, but not inn
mediately become oily and all run off
into the dish.
While we have explained what the
precise term means and how it is APP
piled by the most orthodox cooks 1t
seems to have been adopted In much
broader and more general sense and q
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'HoteI Butter.
Put half n cup of butter, two Level
tablespoonfuls finely minced parsley, q
little pepper and salt into n bowl anc
beat well together, then drop in the
iuice of two small lemons, beating al
the time; when well mixed put in q
cool place until ready to use. This may
be transformed into maitre dhote
sauce by adding n little finely miXet
THYME and onion to the butter, stand
ing over hot water and beating with :
wire egg whisk until just below sim
mering point, then serve at once.
Hot Maitre d'Hotel Sauce.
A semi-transparent sauce may b'
made by putting the butter into
saucepan, sprinkling over it n littl'
-four and adding a very little water o.
white stock; stir and melt over no
water. Pour this over new potatoes o.
boiled fish.
Fresh Herring, Maitre d'Hotel.
Slice the fish down the stomach an'
remove the intestines and bones; Ia,
the fish Hat on dish, pour over it ;
little salad oil and sprinkle will
chopped parsley and let remain for NJ
hour. Then drain and place on n grill
and broil over clear fire until done
nice brown. Lay on heated dish
spread with maitre dhotel butter an,
serve quickly.
MackereI a la d'HoteI.
Clean small fresh mackerel; take on
the roes and fill the empty space witt
plain stuffing or any suitable force
meat; sew up the slit. Dust with sea
soning of salt and pepper, flour and Ia,
them in baking pan with heads AM
tail alternating; put n few bits of but
ter among them and bake for an hour
Serve with maitre d'hotel sauce mad
according to following recipe:
Savory Maitre d'HoteI Butter
Mince a slice of ham and put 1T int
n saucepan with two shallots and
small bay leaf; add three-quarters of
pint-one and one-half cups-of col
water. cover and let simmer gently 70
an hour: strain off the stock, Skin
well and return it to the fire. Rub to
gether two ounces of butter and n leve
tablespoonful of flour. stir this into tn
stock and cook until smooth an
creamy, then add salt. pepper. cayenn
and juice of lemon to suit the taste
add dessert spoonful of chopped pars
ley and serve very hot. but do not al
low to boil again.
Mutton Outlets, Maitre d'Hotel.
Ir~ 4. >s..l-