{"id":6816,"slug":"maitre-d-hotel-sauce-2","title":"MAÎTRE D'HÔTEL SAUCE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a heaping tablespoon of drippings or goose-fat","two teaspoons of flour","a small cup of hot soup or water","some chopped parsley","the juice of a lemon","salt","pepper"],"ingredients_norm":["drippings or goose fat","flour","hot soup or water","parsley","juice of lemon","salt","pepper"],"steps":["Take a heaping tablespoon of drippings or goose-fat, heat it in a spider, stir two teaspoons of flour into this, then add gradually and carefully a small cup of hot soup or water, the former is preferable; add some chopped parsley, also the juice of a lemon; salt and pepper; stir up well.","May be used either with roast or boiled meats."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w16:22","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"325408165c4568f228c0b45b8a0116bae8efb335f6ba3a2fc3bded3506411a40","created_at":"2026-08-02T16:55:32Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/maitre-d-hotel-sauce-2"}