t or fish it is intended to be
served with.

_Average cost_, for this quantity, 5d.

Note.--4 tablespoonfuls of Bechamel, No. 367, 2 do. of white stock, No.
107, with 2 oz. of the above maitre d'hotel butter stirred into it, and
just allowed to simmer for 1 minute, will be found an excellent hot
maitre d'hotel sauce.

THE MAITRE D'HOTEL.--The house-steward of England is synonymous
with the maitre d'hotel of France; and, in ancient times,
amongst the Latins, he was called procurator, or major-domo. In
Rome, the slaves, after they had procured the various articles
necessary for the repasts of the day, would return to the
spacious kitchen laden with meat, game, sea-fish, vegetables,
fruit, &c. Each one would then lay his basket at the feet of the
major-domo, who would examine its contents and register them on
his tablets, placing in the pantry contiguous to the
dining-room, those of the provisions which need no preparation,
and consigning the others to the more immediate care of the
cooks.

MAITRE D'HOTEL SAUCE (HOT), to serve with Calf's Head, Boiled Eels, and
different Fish.

466. INGREDIENTS.--1 slice of minced ham, a few poultry-trimmings, 2
shalots, 1 clove of garlic, 1 bay-leaf, 3/4 pint of water, 2 oz. of
butter, 1 dessertspoonful of flour, 1 heaped tablespoonful of chopped
parsley; salt, pepper, and cayenne to taste; the juice of 1/2 large
lemon, 1/4 teaspoonful of pounded sugar.

_Mode_.--Put at the bottom of a stewpan the minced ham, and over it the
poultry-trimmings (if these are not at hand, veal should be
substituted), with the shalots, garlic, and bay-leaf. Pour in the water,
and let the whole simmer gently for 1 hour, or until the liquor is
reduced to a full 1/2 pint. Then strain this gravy, put it in another
saucepan, make a thickening of butter and flour in the above
proportions, and stir it to the gravy over a nice clear fire, until it
is perfectly smooth and rather thick, care being taken that the butter
does not float on the surface. Skim well, add the remaining ingredients,
let the sauce gradually heat, but do not allow it to boil. If this sauce
is intended for an entree, it is necessary to make it of a sufficient
thickness, so that it may adhere to what it is meant to cover.

_Time_.--1-1/2 hour. _Average cost_, 1s. 2d. per pint.

_Sufficient_ for re-warming the remains of 1/2 calf's head, or a small
dish of cold flaked turbot, cod, &c.

M