Frenchsidevegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fine Sauce Hollandaise
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 62. The excerpt below is the record exactly as published.
Fine Sauce Hollandaise. — Put the yolks of 4 eggs in a small saucepan ; mix them with Ys teaspoonful salt, Ys teaspoonful nut- meg ; set the saucepan in a vessel of hot water ; add by degrees 4 ounces butter in small pieces ; stir constantly ; then place the sauce- pan for a few minutes over the fire, and stir till the sauce is smooth SAUCBS. 91 and thick (care mnst be taken not to let it boil) ; remove the sauce- pan, add Vs tableepoonfnl lemon juice, and serYe ; and Vs giU ot whipped cream
Cook this with the app: pantry check, scaling, and the assistant.