Hollandaise Potatoes

Ingredients

• potatoes
• one-half cupful of milk or water
• one-half dozen pepper corns
• one-half teaspoonful of salt
• one-half cupful of butter
• the yolks of three eggs
• the juice of one-half of a lemon

Method

1. 1

   Pare, wash, and cut the potatoes into even shapes.

2. 2

   Boil in salted water for twenty minutes.

3. 3

   Prepare a sauce by boiling milk or water with pepper corns and salt, then strain and add butter and beaten egg yolks until thickened.

4. 4

   Squeeze in lemon juice, pour over potatoes, and garnish with parsley.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 314. The excerpt below is the record exactly as published.

HOLLANDAISE POTATOES. The potatoes should be pared, washed and cut into one shape before cooking. This can be done with an apple corer, a potato scoop or they VBGETABLES 455 L-an be cut into cubes. Boil twenty minutes in slightly salted water, tak- ing care that they do not break, then drain and let cool a little. Now prepare a golden sauce as follows: Boil one-half cupful of milk or water with one-half dozen pepper corns and one-half teaspoonful of salt. When flavored, strain it into another saucepan and add one-half cupful of butter and the yolks of three eggs beat with a fork, over the fire, until it thickens like cream. Then squeeze in the juice of one-half of a lemon

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