No. 285 Salt Cod à la Maître d’Hôtel.
Boil a nice square piece of fish as above directed, dish it without a napkin, and have ready the following sauce: put twenty tablespoonfuls of melted butter in a stewpan, and when it boils add a quarter of a pound of maître d’hôtel butter (No. 79), stir it till it becomes smooth, and pour the sauce over.