This 1930s version of the buttery Maître d'Hôtel Sauce complements many fish and vegetable dishes.
Original Recipe: 'Maitre D'Hotel Sauce' (Book 5, 1936)
Speed: 15 mins | Serves: 6
14g plain flour
¼ pint milk
¼ pint stock
1 dessertsp. parsley, chopped
½ tsp. shallot
1 tsp. lemon juice
Salt and pepper
1. Melt the butter in a saucepan. Add shallot and thyme and cook gently over a low heat for 10 minutes, or until golden.
2. Mix in the flour, then gradually stir in the stock and milk.
3. Add salt and pepper to taste, and then the finely chopped parsley.
4. Remove from the heat and stir in the lemon juice.
5. If using with fish, add the gravy which has run from the fish in cooking and then pour the whole over the fish and serve.
Original Recipe for 'Maitre D'Hotel Sauce'
'BOOK 5': Cookery Illustrated and Household Management (1936)
By: Elizabeth Craig
Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.)