Maitre d'Hotel Sauce
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- pinch parsley
- butter
- salt and pepper
- lemon juice
Instructions
- Chop the parsley; wrap it in a napkin corner and squeeze it in fresh water to remove its sharpness.
- Work it into a paste with butter, salt, pepper, and lemon juice.
- Warm the paste over the fire without boiling, and dip the grilled steak (or fried cutlets) into it before serving.