Hollandaise Sauce

Ingredients

• Half cup butter
• 14 teaspoons lemon juice or vinegar
• ½ teaspoon each of mustard
• ½ teaspoon cayenne
• ½ teaspoon salt
• 3 eggs (yolks only)
• ¼ cup boiling water

Method

1. 1

   Cream butter, add mustard, cayenne, and salt.

2. 2

   Add eggs one at a time, then lemon juice and boiling water.

3. 3

   Cook in a double boiler.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 7. The excerpt below is the record exactly as published.

} teaspoon salt, { teaspoon pepper. If a moist stuffing is preferred, add 4 cup of milk or stock. micas VEEN BROILED SARDINES ON TOAST.—Drain sardines from the oil, lay them on a broiler over hot coals for two minutes on each side. Have ready hot toast the right size to hold 3 of the fish, arrange them neatly on the toast and moisten with a little heated oil from the can. BR FISH BALLS.—One can salmon, 1 pint mashed po- tatoes, 1 teaspoon of salt, 1 teaspoon of pepper. Mix, make into balls, fry in butter in a hot pan. Lucy BELL. OYSTER STEW.—Put 1 quart of milk into a bright stewpan, let boil, wash and strain 1 quart of oysters ; when. the milk is at boiling point add the strained oysters, 1 tea- 24 FISH AND OYSTERS. spoon of butter, a little cayenne pepper, 1 rolled biscuit, and lastly salt to taste. When oysters curl, remove from fire and serve at once. Have the tureen well heated and the plates or bowls hot. Mrs. M. SHANACY. OYSTERS FRIED.—Take 1 quart of oysters, wash and drain, lay them on a coarse towel till the moisture is _absorbed. Have ready beaten egg and crackers rolled to crumbs. Dip the oysters in egg-batter and then into cracker crumbs. Fry in hot lard until nicely browned, lay on a hot platter and garnish with parsley and slices of lemon. Parsley may be omitted if it cannot be procured. Mrs. SHANACY. FISH CUSTARD.—Ingredients —Two eggs, 2 cups of milk (may use part water), 3 rolled soda biscuits, 1 tea- spoon of butter, salt and pepper to taste, 1 can of salmon or that amount of any sort of fish. After taking all bones out of fish, mince, beat egos, add milk and biscuit and salt and pepper, mix with fish, bake in a dish ready to serve. Before placing in the oven put the butter in small pieces over the top. Cook half an hour in hot oven. Serve at once. Mrs. 8S. SARJEANT. MIXTURE FOR OYSTER PATTIES.—Four cups of milk, 5 blades of mace, large tablespoon butter, 1 large cup of cream added last, 5 tablespoons flour, mix smooth and strain into hot milk, a little mushrcom catsup or sauce of some kind, red pepper or salt to taste. Fills three dozen shells. Mrs. VANSITTART. SALMON LOAF (stEAMED)—Pick carefully the skin and bones from I lb. can of salmon, add 4 eggs well beaten, 4 tablespoons soft butter, 4 cup crumbs or crackers, pepper and salt, 1 tablespoon minced parsley, mix all welland pack in mould, buttered, and steam 1 hour. Sauce for the above :—One cup milk thickened with 1 FISH AND OYSTERS. 25 tablespoon corn starch or flour, add the liquid from salmon, 1 large spoon butter, 1 teaspoon tomato catsup, red pepper and salt to taste, 1 egg beaten in very carefully. Equally good hot or cold. Mrs. VANSITTART. SALMON LOAF—One can salmon, pick out skin and bones, 3 eggs, 3 teaspoons melted butter, 3 soda biscuits rolled, season, mix well, place in buttered mould and steam 1 hour. When cool cut in thin slices. Miss CHESTNUTT. SCALLOPED OYSTERS.—Butter a pudding dish and strew the bottom with rolled crackers, wet this with oyster liquor and milk, slightly warmed, then lay on oysters set closely together, sprinkle with pepper, salt and bits of butter, with a few drops of lemon juice. Another layer of moistened crumbs, and so on, until the dish is full. Let the top layer be of crumbs, with butter dots here and there. Bake, covered, half an hour, then brown quickly. Miss Mary Ross. FISH BALLS.—One cup flaked fish, 1 tablespoon but- ter, 1 small spoon flour. Let them cook together for a minute. Pour to them a gill of boiling milk, stir well over the fire till the mixture leaves the sides of the saucepan, then mix the fish with it. Add 2 well beaten eggs and fry in spoonfuls in boiling lard. Mrs. McKEGGIE. CODFISH BALLS.—Two cups of picked codfish (salt), 2 cups mashed potatoes, 1 tablespoon of butter, 4 cup of cream, 4 teaspoon of pepper. Pick the codfish in small pieces, soak it in cold water for half an hour, then drain and pour over it enough boiling water to cover. Let it stand on back part of the fire for fifteen minutes. Drain and press out all the water, then mix it with the potatoes, which should be well beaten, add all the other ingredients and beat 26 FISH AND OYSTERS. well. Form into balls, roll first in beaten egg, then in bread crumbs and fry in boiling fat or oil. Miss CAMPBELL. HOLLANDAISE SAUCE.—Half cup butter, 14 tea- spoons lemon juice or vinegar, } teaspoon each of mustard, cayenne and salt, 3 eggs (yolks only), 4 cup boiling water.

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