Dutch Sauce

Ingredients

• 1 oz. Brown & Poison’s cornflour
• 1 oz. butter
• 0.5 pint milk
• 2 yolks of eggs
• 1 teaspoonful lemon juice or vinegar
• salt
• pepper

Method

1. 1

   Melt the butter in a saucepan.

2. 2

   Add the cornflour and stir over the fire till smooth.

3. 3

   Add the milk and stir the mixture till it boils.

4. 4

   Cook slowly for 5 minutes.

5. 5

   Add pepper and salt to taste.

6. 6

   Remove the pan to the side of the fire.

7. 7

   Stir in the yolks of eggs, previously beaten till smooth.

8. 8

   Cook again till the mixture thickens further without boiling.

9. 9

   Remove from the fire.

10. 10

    Add the lemon juice or vinegar, and serve at once.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 104. The excerpt below is the record exactly as published.

Dutch Sauce (for Asparagus, Seakale, Celery, Artichokes, Potatoes, etc.). | oz. Brown & Poison’s cornflour, i oz. butter, \ pint milk, 2 yolks of eggs, 1 teaspoonful lemon juice or vinegar, salt and pepper. Melt the butter in a saucepan. Add the cornflour and stir over the fire till smooth. Add the milk and stir the mixture till it boils. Cook slowly for 5 minutes. Add pepper and salt to taste. Remove the pan to the side of the fire. Stir in the yolks of eggs, previously beaten till smooth. Cook again till the mixture thickens further without boiling. Remove from the fire. Add the lemon juice, or vinegar, and serve at once. Hollandaise or Dutch Sauce. 2 tablespoonsful vinegar, 1 shallot, peeled and chopped, 1 gill white sauce, 1 teaspoonful lemon juice, 2 oz. butter, 1 bay-leaf, 4 white peppercorns crushed, 2 yolks of eggs, salt. Put the vinegar (French wine vinegar in preference to malt vinegar) with the shallot, bay-leaf, and pepper- corns in a stew-pan, and reduce to half its original quantity ; add the white sauce, let it boil ; remove the bay-leaf and stir in the yolks of eggs when it begins to thicken. Remove from the fire and strain into another stew-pan. Reheat — taking great care that the sauce does not curdle — and whisk in the butter by degrees ; lastly, add the lemon juice and enough salt to taste. Mousseline Sauce. £ gill cream, 3 crushed long peppercorns, salt and pepper, 4 yolks of egg, 1 oz. of butter, lemon juice. Put the cream, egg-yolks, and the pepper in a stew- VEGETABLE SAUCES. 21 J pan, place this in a bain marie half filled with boiling water, beat up with a whisk for a little time ; then add, one at a time, little pieces of butter, stir all the time, but do not add any more butter until each piece has been thoroughly worked in and is absorbed in the sauce. The sauce, when finished, will have the appearance of a frothy cream, and should then be passed through a tammy cloth. Just before using finish off with a few drops of lemon juice ; a pinch of salt and a grate of nutmeg should be added during the process of whisking. This sauce is excellent served with asparagus, artichokes, seakale, cauliflower, etc. Mayonnaise Sauce (for Salads, etc.). 2 yolks of eggs, 2 saltspoonsful salt, r pint salad oil, i gill vinegar, J teaspoonful castor sugar, 3 table- spoonsful cream. Put the yolks and salt into a basin, stir with a wooden spoon, and add the oil drop by drop, allowing a tea- spoonful of vinegar to be incorporated at intervals. Work up the mixture to a light cream ; this must be done in a cool place, else it is apt to curdle. Add the cream and sugar at the last. A tablespoonful of hot water added at the last moment will be found useful if the sauce is to be kept for any length of time. It will keep good for several weeks if kept in a corked bottle. Egg Sauce ( for Vegetable Marrow, Seakale, etc.). Boil an egg for about 10 minutes. Take off the shell and chop rather small. Mix this with about 2 pint of white sauce 01 Bechamel sauce, reheat, and serve hot. Lemon Sauce ( for Jerusalem Artichokes, or New Potatoes). Prepare a white sauce or Bechamel sauce. After boiling, add a teaspoonful of finely-chopped parsley, the juice of half a lemon, and a grate or two of lemon rind. If piquancy is desired, add a little cayenne, or Paprika pepper. 212 HOW TO COOK VEGETABLES. Parsley Sauce. Prepare a white sauce and add a dessertspoonful of finely-chopped parsley before boiling. Celery Sauce. Boil i or 2 sticks of celery in salted water until soft. Take them out of the water, chop finely, reheat, and rub through a sieve ; add this to a white sauce. If the sauce is too thick, add a little milk or cream to make a proper consistency, heat up again, and serve. Tomato Sauce. Slice 3 or 4 small ripe tomatoes and fry them in a small stew-pan with 2 oz. of raw ham or bacon cut into dice and x oz. of butter. Next add a few slices of carrot, onion, and very little celery, a small bay- leaf, and a blade of mace. Then add \ pint of brown sauce or Bechamel, also a few mushroom trimmings if handy, and cook gently for 20 minutes or longer, adding a little stock, if found too thick. Reheat it, remove the scum, strain the sauce, and season to taste. Tomato Sauce ( another way). ( For Artichokes, Broad Beans, French Beans, Vegetable Marrow, etc.) 1 oz. Brown & Poison’s cornflour, 1 lb. fresh tomatoes, or 1 tin preserved tomatoes, 3 shallots, or a small onion, 2 oz. fat bacon, 1 oz. butter

Cook this with the app: pantry check, scaling, and the assistant.