French Hollandaise Sauce

Ingredients

• ½ cup butter
• Yolks 4 eggs
• $ cup boiling water
• 4 tablespoon lemon juice
• 4 teaspoon salt
• Few grains cayenne

Method

1. 1

   Work butter until creamy and add egg yolks one at a time, lemon juice, salt and cayenne.

2. 2

   Put in small sauce pan and place in larger sauce pan of hot water.

3. 3

   Stir constantly until mixture thickens.

4. 4

   Add water and beat until of a smooth consistency.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 41. The excerpt below is the record exactly as published.

% cup butter } cup sugar 1% cups rolled oats 1 teaspoon vanilla Heat molasses with butter to the boiling point, and add gradually, while stirring constantly, rolled oats’ and flour; then add sugar and vanilla. Drop from tip of spoon on a buttered baking sheet three inches apart. Bake in a slow oven, cool slightly, remove from pan, and shape in the form of calla lily blossoms. Dinners for Occasions. 159 WARM WEATHER DINNERS. MENU NO. III. We sit to chat, as well as eat,-SHAKESPRARE. CHICKEN Soup. CREAMED SWEETBREADS. Satmon Loar witH FRozEn HorsERaDIsH Savor. Mafrre p’Héret Potrators. $$ Borep GREEN Pras. SaLaD 4 LA FLORA. Custarp Sourrtf. Foamy Savor. 160 What to Have for Dinner. CHICKEN SOUP. (See p. 74, under Family Dinners, Menu No. XVIII.) CREAMED SWEETBREADS. Parboil a sweetbread, cool and cut in one-half inch cubes. Sprinkle with salt, dredge sparingly with flour and sauté in butter five minutes; then drain. Melt two tablespoons butter, add three tablespoons flour and pour on gradually, while stirring constantly, one-half cup each chicken stock and milk or cream. Season with salt and cayenne. Serve in pastry cases. This dish is greatly improved by the addition of one- third pound mushroom caps, cleaned, broken in pieces and sautéd in butter. SALMON LOAF WITH FROZEN HORSERADISH SAUCE. 1 can salmon. 14 tablespoons melted 4 tablespoonful salt. butter 1 tablespoon flour. # cup milk 1 teaspoon mustard. 3 tablespoons vinegar Few grains cayenne # tablespoon granulated gela- 1 egg. tine 2 tablespoons cold water Remove salmon from can, rinse thoroughly with hot water and separate in flakes. Mix salt, flour, mustard © and cayenne; add egg, slightly beaten, butter, milk and vinegar. Cook over hot water until mixture thick- ens, stirring constantly at first and afterwards occasion- ally; then add gelatine soaked in cold water. Strain mixture and add to fish. Turn into a mould, chill and remove from mould. Arrange on lettuce leaves and serve with Frozen Horseradish Sauce. a o ls a Dinners for Occasions. 161 FROZEN HORSERADISH SAUCE. 1 tablespoon butter # cup heavy cream 1 tablespoon flour 4 teaspoon salt 4 cup milk Few grains pepper 4 cup chicken stock 2 tablespoons vinegar 4 cup grated horseradish root Melt butter, add flour, and pour on, gradually, while stirring constantly, milk and chicken stock. Cool, freeze and add cream beaten until stiff, salt, pepper, vinegar, and grated horseradish root. Continue freez- ing until of the consistency of a mush. MAITRE D’HOTEL POTATOES. (See p. 111, under Thanksgiving Dinners, Menu No. II.) SALAD A LA FLORA. Remove stones from one can cherries, and cut cherries in quarters; mix with pulp from three oranges and sweeten to taste. Fill cups, made of bright red apples, with mixture, and arrange on lettuce leaves. Cover tops of cups with the following dressing: Beat the yolk of one egg until thick and lemon colored and add gradually, two-thirds cup confectioner’s sugar, — continuing the beating. Flavor with one-half teaspoon vanilla. CUSTARD SOUFFLE. 3 tablespoons butter Yolks 4 eggs: 4 cup flour 4 cup sugar 14 cups scalded milk Whites 4 eggs Melt butter, add flour, and pour on gradually, while stirring constantly, scalded milk. Bring to boiling 162 What to Have for Dinner. point and pour on to yolks of eggs, beaten until thick and lemon colored and mixed with sugar. Cool, and cut and fold in whites of eggs beaten until stiff and dry. Turn into buttered baking dish, and bake in a moderate oven from thirty to thirty-five minutes. Serve imme- diately with Foamy Sauce. FOAMY SAUCE. 4 cup butter 1 teaspoon vanilla 1 cup powdered sugar Few grains salt Whites 2 eggs 4 cup heavy cream Cream butter and add sugar gradually, while con- tinuing the beating. Put over hot water and beat, using a wire whisk, while adding whites of eggs beaten until stiff. When sauce is of the consistency of heavy cream, re- move from fire and cool. Flavor and, just before serv- ing, add cream beaten until stiff. Dinners for Occasions. 163 EMERGENCY DINNERS. MENU NO. I. Small cheer and great welcome make a merry feast.— SHAKESPEARE. EMERGENCY Sovpr. Crodrons. SALMON TIMBALE, FRENCH HOLLANDAISE SAUCE. GERMAN FRIED POTATOES. CREAMED Pras. DresDEN SANDWICHES. Wine Sauce. Caré Nor. 164 What to Have for Dinner. EMERGENCY SOUP. 3 cups boiling water # teaspoon salt 24 teaspoons beef extract Few grains pepper 1} tablespoons flour Few grains cayenne 3 tablespoons milk # cup cream Dissolve beef extract in boiling water. Add milk, gradually, to flour to make a smooth, thin paste. Add to first mixture, stirring constantly until boiling point is reached; then add seasonings and cream. SALMON TIMBALES. 4 cup soft bread crumbs Few grains cayenne 1 cup milk 14 cups flaked canned 4 teaspoon salt — salmon Whites 5 eggs Remove salmon from can, rinse thoroughly with hot water and separate in small flakes. Soak bread crumbs in milk fifteen minutes, then cook over hot water and stir to form a smooth paste. Add salt, cayenne and salmon. Cut and fold in whites of eggs, beaten until stiff. Turn into slightly buttered mould set in pan of hot water, cover with buttered paper, and bake until firm ; the time required being about fifty minutes. Serve with French Hollandaise Sauce. FRENCH HOLLANDAISE SAUCE. 4 cup butter 4 teaspoon salt Yolks 4 eggs Few grains cayenne $ cup boiling water 4 tablespoon lemon juice

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