Lost Dishes: Mayfair-Lennox - Mayfair Steak Butter

Mayfair-Lennox: Mayfair Steak Butter

C. Gordon Heiss, the son of Charles Heiss, took over the Mayfair-Lennox organization after his father died in 1956. His secretary took a shine to an architect in the office next door and gave him all the recipes that were being used at the hotels at the time. The architect gave them to Pat & Jack Brangle, the owners of Llewelyn's Pub from 1975 to 1997, and the Brangles gave them to Ann & Joe Pollack. This recipe is reprinted in memory of Ann & Joe.


Blend thoroughly	Steak Butter

Mayfair Steak Butter

Source: The Chet's Notebook at The Mayfair-Lennox Hotel Kitchens

Yield: 8 1/2 pounds

Ingredients

7 lb oleo margarine
5 oz Lea & Perrins Sauce
4 oz A-1 Sauce
3 oz Maggi seasoning
5 oz lemon juice
1 lb 1oz-shallots
2 1/2 oz chopped parsley

Preparation

Prepare in Buffalo machine or grind vegetables very finely and add to softened butter. Blend Thoroughly.