Frenchside
Hollandaise Sauce
From Home cookery, 1898
It must be made in a double saucepan.
Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 70. The excerpt below is the record exactly as published.
Yolks of eggs 4. Fresh butter 4 oz. Vinegar 2 tablespoonfuls. Cold water i tablespoonful. Salt to taste. Beat the eggs in a saucepan ; stir in the water and the vinegar. Stir very carefully over the fire till thickened. Stir one way, and be very careful that it does not curdle. Last of all, stir in the butter in small pieces, and add salt to taste. It must be made in a double saucepan. i65 Imitation Hollandaise Sauce. Flour f oz. Butter 2 oz. Boiling water ^ pint. Yolks of eggs 2. Juice of half a lemon, or i dessertspoonful of vinegar. Salt. Make a melted butter sauce (p. i6o) of the butter, flour, and water. Beat the eggs well, add the sauce to them, and stir over the fire till the eggs have thickened, but do not let it curdle. Add the lemon juice, or vinegar, and salt. Parsley Sauce. Butter I oz. Flour f oz. Fish stock J pint. Chopped parsley i tablespoonful. Salt. Wash, blanch, and thoroughly dry the parsley. Chop it finely. Prepare the sauce like plain melted butter (p. i6o). Just before serving, stir in the parsley, which must on no account be allowed to boil, or it will lose its colour. Fennel Sauce. Pick the fennel from the stalks, put into boiling water and boil till tender. Drain, chop, and add to melted butter sauce, allowing two tablespoonfuls of chopped fennel to half-pint of sauce. Maitre d'Hotel Sauce- Butter oz. Flour nearly i oz. Chopped parsley i dessertspoonful. Fish stock ^ pint. Lemon juice f teaspoonful. Cayenne and salt to taste.
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