Hollandaise Sauce

Ingredients

• 1 T chopped onion
• 2 T vinegar
• 2 T butter
• 1 T flour
• 1 c boiling water
• yolks 2 eggs
• 1/4 t salt

Method

1. 1

   Combine chopped onion, bay leaf, vinegar, butter, flour, and boiling water.

2. 2

   Add egg yolks and salt, and cook until thickened.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 196. The excerpt below is the record exactly as published.

Hollandaise sauce for the fish, the sweet- bread croquettes laid on lettuce leaves, the cucumber jelly salad served in the green cucumber cups and set on a lettuce leaf, the parfait decorated with angelica and served in pale green paper cups, with the green mint patties. For a pink color scheme, strawberries and cherries, strips of red pimento, etc., can be employed in the garnishings. A wedding breakfast is supposed to be served at about 12 o'clock, but the above menu would be suitable for any hour. Seating of the Guests If there are a great many guests they should be seated at small tables, four at each table, and care taken that persons congenial to each other be seated together. For the Bridal Party, however, a larger table is used and the guests seated as follows: The bride is seated at the groom's left, and this is the only time when husband and wife, as host and JUNE MENUS 353 inostess, should be seated together. At the left of the bride aS seated the best man, then the minister's wife, then the bride's father and the groom's mother. At the right of the groom is seated the maid of honor, then the minister, then the bride's mother and the groom's father. If there is room for more at this table, seat the bridesmaids and ushers, putting together such as are congenial. Fruit Punch Make a syrup by boiling i c sugar with ^ c water lo m ; add yz c tea infusion, i c strawberry syrup, ^^ can grated pineapple, the juice of 3 lemons and 3 oranges, and let stand 5^ h. Strain and add enough ice water to make ^4 gallon liquid. Add ^ c Maraschino cherries and i pt Apollinaris. This quantity will serve 25. Halibut Turbans Remove the bones and skin from two slices of halibut cut ^ inch thick and divide into four fillets. Dip in melted butter, squeeze over them the juice of half a lemon, pepper, salt, and a little onion juice, about ^ t. Commencing with the wide end roll each fillet into a turban, and fasten with a toothpick. Bake about 20 m, basting with hot stock, or y2 c water in which 2 T butter has been melted. Hollandaise Sauce I T chopped onion, a bit of bay leaf, 2 T vinegaf. 2 T butter, I T flour, i c boiling water, yolks 2 eggs

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