Hollandaise Sauce

Ingredients

• one-half cup butter
• the yolks of two raw unbeaten eggs
• one-half of a cupful of boiling water

Method

1. 1

   Cream butter, add egg yolks, and slowly beat in boiling water until thickened like custard.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 31. The excerpt below is the record exactly as published.

Hollandaise sauce or drawn butter. Fried Fish. Fish to be fried, after being well cleaned, wipe with a dry cloth, rub with salt, dredge lightly with flour, place in hot spider with drippings and butter. Turn carefully without breaking, when brown. Brown both sides, but do not burn. Cut the pieces three inches wide for frying. All fish should be freshly caught. Creamed Fish. A nice breakfast dish. The day before you wish to use it, prepare a fish the size you need, rub salt on it, wrap in cheese cloth, either steam or boil it slowly for thirty minutes; skin it and take out the bones while hot, and when cool take a silver fork and pick it into flakes. Be careful not to muss it. In the morn- ing put over the fire one pint of milk, braid together two tablespoons of butter and one of flour until smooth; when milk is hot stir in some of it gradually on the paste until it is boiled enough to cook the flour, pour- on the fish; a sprinkle of pepper and salt. TURBOT A LA CrEME. Steam until tender one white fish, first rubbing it with salt, after nicely cleaning. Then take off the skin, pick out all the bones; pick the fish up. For dressing: One pint of milk, boiled; braid together two teaspoons of flour, four tablespoons of butter and stir in milk with white pepper and salt as you like. Cook five minutes, stirring all the time. When cool add two well beaten eggs. Put in the baking dish a layer of fish 82 The Queen Cook Book then a layer of dressing, and so on, till the dish is full; a sprinkle of rolled cracker crumbs on top and sprinkle this with milk enough to moisten them. Bake one- half hour in moderate oven, browning the top. Serve in same dish, which should be a pudding dish. A nice supper dish, with hot biscuit and Saratoga potatoes. The dressing must always be only as thick as cream. Fish Souffle to Bake in Shells. Prepared the same as for turbot, only you mix fish and dressing (after cooking) with one small cup of fine rolled cracker, with a fork. Fill the shells or cups (butter them first) with the fish; sprinkle top with cracker, dampen with sprinkle of milk. Set them in dripping pan of hot water, bake twenty minutes, brown the top. Serve hot for lunches. ! Creamed Salmon. Drain the liquor from a can of salmon and chop fine. Then proceed the same way as for other fresh fish to make a turbot or souffle. If you use fresh sal- mon you must boil it first. Season. Canned Salmon. Canned salmon is cooked before canning. If you pre- fer it heated, set the can in steamer, or boiling water. Open, drain off all the liquid, then remove to a platter, taking out any skin or poor pieces. Garnish with parsley. Potted Shad or any Fresh Fish. Make use of it the day it is caught if possible. For five pounds of fish rub in two even tablespoons of The Queen Cook Booh 83 salt. Cut the fish in pieces about an inch wide and four inches long. Make a mixture of spices, of one even teaspoon of white pepper, two teaspoons each of cinnamon, cloves and allspice, mix thoroughly. Put a layer of fish in a stone jar and sprinkle each layer with the mixed spice, sprinkle flour and bits of butter on each layer, repeating till done. Fill jar with equal parts of vinegar and water. Tie on top a stiff writing paper and lay on top of that a stiff dough of flour and water. Bake from four to six hours. When cold slice. A Supper Dish. Select a three-pound fish, dress, salt and wrap in a thin cloth and boil or put in steamer, salt the water, cook thirty minutes. While this is boiling (if you wish it), boil four eggs hard, say eight minutes, drop them into cold water for one minute, so the yolk outside will not turn green. When cold separate the yolk and whites and chop each separately. Remove the fish to the center of a large platter. Place about four inches of the yolks and then four inches of the chopped whites alternately till you have encircled the fish. Wash and chop fine parsley enough to sprinkle over the whole. Cut lemons in two lengthwise, then cut each half in four pieces and lay around the fish, serving it with it, either hot or cold. Serve with creamed potatoes and spiced pickles. Broiled Fish. When fish are to be broiled they should be split down the back, leaving head and tail on. Wash and wipe dry, salt, grease the whole broiler with suet; place the fish flesh side dowD> which should always be cooked first and longer, on medium hot coals* When $4 The Queen Cook Book half cookea turn platter on, then turn platter and broi)<!ir over together, unless you have a double wire broiler; the skin side needs careful attention, as it burns easily. When done loosen carefully, so as not to breuk it, and slide onto platter inside up. Serve with pepper and butter. Salt Boiled Mackerel. Soak in tepid water twelve hours, changing the water once or twice according to saltness. Clean, wipe dry with a cloth. Wrap the fish in a cloth and boil slowly fifteen minutes. Drain from the water, pepper and butter it, set in oven three minutes, serve with bslked potatoes. Broiled Salt Mackerel. Is prepared in the same way, only broiled instead of boiling. Halibut Steak. Take a piece halibut an inch or more thick, rub in salt, butter the bottom of dripping pan, pepper it. Sprinkle with one tablespoon of lemon juice, cut in bits Q^n't tablespoon of butter and put on it; bake thirty minutes. Serve this with Hollandaise sauce which may be prepared, all but cooking, several hours before needed. i i I Hollandaise Sauce. Measure one-half cup butter and cream it, add the yolks of two raw unbeaten eggs. When nearly ready i to serve, add the juice of one lemon, one-half of a cupful of boiling water

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