No. 43 Sauce à la Maître d’Hôtel.
Put eight spoonfuls of white sauce (No. 7) in a stewpan, with four of white stock or milk; boil it five minutes, then stir in three ounces of maître d’hôtel butter (No. 79); stir it quickly over the fire until the butter is melted, but do not let the sauce boil after the butter is in; this sauce should only be made at the time of serving.