CookEat Recipe

Maître d'Hôtel Butter

Name: Maître d'Hôtel Butter
Ingredients: 21 Gramme Butter — Butter; source unit: gramme; 0.5 Teaspoon Parsley — Parsley, washed, dried and finely chopped; source unit: teaspoon; 0.25 Teaspoon Chervil — Chervil, washed, dried and finely chopped; source unit: teaspoon; 0.5 Teaspoon Lemon juice — Fresh lemon juice; source unit: teaspoon; 0.25 Teaspoon Salt — Salt, estimated from one saltspoon; source unit: teaspoon; 0.125 Teaspoon White pepper — White pepper, estimated from half a saltspoon; source unit: teaspoon

A chilled butter mixed with parsley, chervil, lemon, salt and white pepper for finishing meat or vegetables. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0007. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Refrigerate the mixed butter until needed rather than interpreting the historical cool place as a modern room-temperature storage instruction. Limites : Final mass and the seasoning strength depend on the butter; no storage duration is established.

Type: Sauce

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Put the cool butter on a plate. Add the dry chopped parsley and chervil, lemon juice, salt and white pepper.
Step 2
Mash and mix thoroughly with a fork. Cover and refrigerate until needed; spread over hot food just before serving.

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