SAUCE TARTARE
Make 1 cup mayonnaise [page 42]. Chop very fine 1 tablespoon each capers, olives, pickles and parsley. Press in cloth until dry. Add to mayonnaise just before serving.
MAITRE D'HOTEL BUTTER
- 2 tablespoons butter
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
Cream butter; add gradually seasoning, lemon juice, parsley and keep cold until served.