Put butter in a bowl and cream. Add salt, pepper, and parsley,
then lemon juice very slowly. The heat of the meat or fish will
dissolve the butter.
Sauce Tartare
To f c. mayonnaise dressing add \ tbsp. each, finely chopped.
capers onions
pickles parsley
\ shallot 1
} may be omitted
\ tsp. powdered tarragon J
Hollandaise Sauce
Ingredients :
\ c. butter \ tsp. salt
2 egg yolks T^ tsp. cayenne
1 \ tsp. lemon juice \ c. boiling water
Method :
Cream the butter and add yolks one at a time ; beat well. Add
seasoning, then boiling water and cook over hot water, stirring con-
stantly until mixture thickens. Remove from fire, add lemon juice
and serve at once.
Mock Hollandaise Sauce
Ingredients :
3 tbsp. butter i tsp. salt
3 tbsp. flour y-i lemon
2 c. milk 2 eggs
Method :
Prepare white sauce. Pour over beaten eggs, stir until it thickens.
Add lemon juice before serving.
FISH AND SHELLFISH
165
FOOD VALUES
Creamed Codfish on Toast
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MATERIAL
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Bread . . .
2 slices
78
7-2
.92
40.78
2OO
.008
.022
•15
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Fish .
2 tbsp.
14.6
4
.04
17
.009
.003
.09
.0001
Butter . .
i| tbsp.
15-7
•15
13.34
121
.0119
.004
.004
Butter . .
2 tbsp.
28
.28
23.8
215
.0212
.006
.008
Flour . . .
2 tbsp.
I4.I
1.58
.14
10.56
50
.0015
.004
.025
.0002
Milk . . .
I C.
216.6
7.14
8.67
18.83
150
.0225
•358
•454
.0005
Total,
cooked |
2 slices ]
bread >
f c. fishj
333
20.4
46.91
70.17
753
.0742
.396
•731
.0014
bread >
242.9
2.7
6.2
9-33
100
.01
•053
.097
.0002
SHELLFISH
Shellfish are divided into two classes : (a) mollusks, and
(b) crustaceans. Clams, oysters, scallops, and mussels belong
to the first class, and lobsters, crabs, shrimps, and crawfish
belong to the second class.
Oysters. Oysters are the most important of the shellfish
as factors in the general food supply. The flavor depends
on the locality in which they are grown. The smaller are
sought for serving raw, and the medium and larger for cooking.
They are in season from September to May and are much safer
in the latter part of the winter.1 The whole flesh of the oyster
1 The danger of infection through eating oysters from polluted waters is dis-
cussed in Prescott and Winslow's Elements of Water Bacteriology, and Sherman's
Food Products,
1 66 LABORATORY MANUAL OF FOODS AND COOKERY
is edible, even the muscle by which it opens and shuts its shell
being tender. ✪ Hollandaise Sauce
Page 70 · 3 recipe records on this page
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put butter in a bowl and cream. Add salt, pepper, and parsley, then lemon juice very slowly. The heat of the meat or fish will dissolve the butter.
Sauce Tartare To f c. mayonnaise dressing add \ tbsp. each, finely chopped.
capers onions
pickles parsley
\ shallot 1
} may be omitted \ tsp. powdered tarragon J
Hollandaise Sauce
Ingredients :
\ c. butter \ tsp. salt
2 egg yolks T^ tsp. cayenne
1 \ tsp. lemon juice \ c. boiling water
Method :
Cream the butter and add yolks one at a time ; beat well. Add seasoning, then boiling water and cook over hot water, stirring constantly until mixture thickens. Remove from fire, add lemon juice and serve at once.
Mock Hollandaise Sauce
Ingredients :
3 tbsp. butter i tsp. salt 3 tbsp. flour y-i lemon
2 c. milk 2 eggs
Method :
Prepare white sauce. Pour over beaten eggs, stir until it thickens. Add lemon juice before serving.
Creamed Codfish on Toast
H
^^
a
H
in
go
HH tn
§ U5
rn
Q ryi
iJ W
? O t/i
S Cu en
to
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- P
fn
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0 *
^ /j C^ TO HH 1— <
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$
u
PH 0
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* — '
Bread . . .
2 slices
7-2
.92
40.78
2OO
.008
.022
•15
.0006
Fish .
2 tbsp.
14.6
.04
.009
.003
.09
.0001
Butter . .
i| tbsp.
15-7
•15
13.34
.0119
.004
.004
Butter . .
2 tbsp.
.28
23.8
.0212
.006
.008
Flour . . .
2 tbsp.
I4.I
1.58
.14
10.56
.0015
.004
.025
.0002
Milk . . .
I C.
216.6
7.14
8.67
18.83
.0225
•358
•454
.0005
Total, cooked |
2 slices ] bread > f c. fishj
20.4
46.91
70.17
.0742
.396
•731
.0014
bread >
242.9
2.7
6.2
9-33
.01
•053
.097
.0002
SHELLFISH
Shellfish are divided into two classes : (a) mollusks, and (b) crustaceans. Clams, oysters, scallops, and mussels belong to the first class, and lobsters, crabs, shrimps, and crawfish belong to the second class.
Oysters. Oysters are the most important of the shellfish as factors in the general food supply. The flavor depends on the locality in which they are grown. The smaller are sought for serving raw, and the medium and larger for cooking. They are in season from September to May and are much safer in the latter part of the winter.1 The whole flesh of the oyster
1 The danger of infection through eating oysters from polluted waters is discussed in Prescott and Winslow's Elements of Water Bacteriology, and Sherman's Food Products,
is edible, even the muscle by which it opens and shuts its shell being tender.
Records on this page
Hollandaise SauceOyster BrothMock Hollandaise Sauce