Cold Maitre D'Hotel

Put a quarter of a pound of butter into a saucepan, with some paisley and shallots, minced small salt, whole pepper, and lemon-juice; mix the whole together with a wooden spoon. Pour the Maitre d"Hotel either over, under, or into whatever meat or fish you intend to serve.

Maitre D'Hotel Maigre

Put into some nicely melted butter a little chopped parsley, salt, and lemon-jnice; one or two minced shallots may be added, and heat it all together.