Butter, Melted (for fish a la Hollandaise)
From Cassell's dictionary of cookery, 1892
Serves 2
Do not allow the butter to remain on the fire for too long.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 277. The excerpt below is the record exactly as published.
tter, Melted (for fish a la Hollan- daise). — Put into a pan some butter, with salt, pepper, and lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.