Hollandaise Sauce

Ingredients

• the yolks of four eggs
• one half cupful of butter
• one half teaspoonful of salt
• a dash of paprika
• one half cupful of cold water or stock
• the juice of half a lemon

Method

1. 1

   Mix yolks, butter, salt, paprika, and water or stock in a saucepan.

2. 2

   Place in hot water and stir until thickened to cream consistency.

3. 3

   Remove from heat, cool slightly, and add lemon juice slowly.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 40. The excerpt below is the record exactly as published.

HOLLANDAISE SAUCE For Fish, Vegetables, and Meats Put in a saucepan the yolks of four eggs, one half cupful of butter, one half teaspoonful of salt, a da.sh of paprika, and one half cupful of cold water or stock. Mix them together. Place the saucepan in a pan of hot water and stir the mixture over the fire until it has thickened to the consistency of cream. AVhen ready to serve remove it from the fire, and after it has cooled a little add very slowly the juice of half a lemon. 104 LUNCHEONS MAITRE D'HOTEL BUTTER Whip, with a fork, a quarter of a cupful of butter until it is very light, add a tablespoonful of parsley chopped very fine, one half teaspoonful each of salt and pepper, and lastly add slowly a tablespoonful of lemon juice. Smooth it over and set it in the ice-box to harden. Dip a teaspoon in hot M'ater, wipe it quickly, and then draw it lightly over the hardened butter, taking up a thin layer which will curl over as the spoon is drawn along. Turn it off the spoon in egg- shaped pieces. Heat the spoon again and repeat the opera- tion, laying the pieces in a pile as they are made. Place them in the ice-box to harden. Serve with any broiled meats or fish. GLAZE Glaze is a clear soup stock boiled down to the consistency of thick cream. It is applied with a brush to the surface of meats to give them a smooth and shining surface. It is used also for adding richness to sauces. A very little glaze often improves a sauce and does not thin it as stock would do. The prepared extract of beef which comes in small jars can be used as a glaze. TO MAKE GLAZE Put in a soup pot bits of fat cut from meat and let them try out enough to moisten the bottom of the pot ; or use a tablespoonful of butter for this purpose. Add four pounds of lean beef cut into pieces and let them brown, turning them a few times, then add a half cupful of hot water and let the whole cook until the juices are reduced to a glaze in the MEATS 105 bottom of the pot. This is to give color to the stock. Add six quarts of cold water and the knuckle of veal, and let the mixture simmer for six hours. If the water is allowed to boil the lime will be extracted from the bone and the stock will be clouded. After three hours' simmering add the soup vege- tables, consisting of two stalks of celery, one onion, a few sprigs of parsley, a piece of carrot, three cloves, a bay-leaf, a saltspoonful each of thyme and marjoram, fifteen pepper- corns, and a tablespoonful of salt. After six hours' simmer- ing strain the stock through a cloth laid on a colander, and let it cool. You have now a soup stock. The next day re- move the grease, turn the stock into a saucepan carefully so that no sediment goes in, and let it boil, uncovered, until reduced to a thin paste. The stock is now glaze. Be care- ful toward the end of the cooking that the stock does not burn. Turn the glaze into a small jar and put a little melted butter over the top to exclude the air. When ready to use it heat a little of the glaze to soften it and apply it with a brush. SWEET SAUCES FOR PUDDINGS HARD SAUCE Hard sauce is made of butter, sugar, and flavoring. Use twice the quantity of sugar that you have of butter. Beat them together for a long time, or until they are very light and white, then add the flavoring and put it in the ice- box to harden. The yolk of an egg or the whipped white of an egg may be added to white sauce. To half a cupful of butter and a cupful of sugar add for flavoring one tablespoonful of wine, or two teaspoonfuls of lemon juice, and one teaspoonful of grated lemon-rind, or six drops of vanilla. 106 LUNCHEONS LiaUID SAUCES No. 1. Use the same proportions of butter and sugar as for hard sauce. Add a little wine, or milk, or hot water. Stir the whole over the fire until the sugar and butter are melted. No. 2. Use yolks of eggs with wine and sugar. 4 yolks, 4 tablespoonfuls of wine, 4 tablespoonfuls of sugar. Cook in a double boiler until a little thickened. No. 3. 1 cupful of sherry, i cupful of sugar, 1 egg. Beat together and cook in a double boiler until a lit- tle thickened. Chaptee VIII SEVENTH COUESE PUNCHES-FRUIT-CHEESE DISHES PUNCHES-FRUIT-CHEESE DISHES Frozen Punches Gnoochi a 1 'Italienne Brandy Peaches Gnocchi a la Eomaine Individual Pineapple. See page 38 Gnocchi a la Pran(;aise Cheese Croquettes Entrees given in Fifth Course Cheese Patties FROZEN PUNCHES Any of the water-ices can be made into punches by adding to them when half frozen the M'hipped whites of two eggs which have had a tablespoonful of hot sugar syrup stirred into them to cook the eggs. The eggs must be cold when added to the ice, and the freezing continued luitil the ice is sufficiently stiff. At the moment of serving pour over each glassful a teasponful or a tablespoonful of liquor. The liquor may be rum or kirsch, or a liqueur. BRANDY PEACHES Serve brandied peaches in individual glasses before the game course. Keep the jar of peaches on ice for several hours before serving them, so they will get very cold. Serve one peach in a glass. CHEESE CROaUETTES Grate half a pound of American cheese. ]\Iix in it a scant tablespoonful of butter, a tablespoonful of milk, an egg beaten enough to break it, half a teaspoonful of salt, and a dash of paprika

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