Maitre d'Hotel Butter
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Ingredients
1/2 cup Roberts Butter
1 teaspoon salt
1 teaspoon finely chopped parsley
1 1/2 tablespoons lemon juice
Preparation
Cream butter; slowly add salt, parsley and lemon juice. Stir until well-blended. Use for fish, seafood or steak sandwiches, and for spreading on cooked meats and canape rounds.
Yield: 1/2 cup
Special note:
We no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.
