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Hollandaise Sauce (for Baked or Boiled Fish)
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 118. The excerpt below is the record exactly as published.
HoUandaise Sauce (for Baked or Boiled Fish). (Miss Parloa.) Rub the butter to a cream in a small bowl with a wooden or silver spoon. Add the yolks, one at a time, and beat well ; then add the lemon juice, salt, and pepper. About five minutes before serving, add the boiling water. Place the bowl in a saucepan of boiling water and stir rapidly until it thickens like boiled custard. Pour the sauce around the meat or fish. Mix the vinegar, lemon juice, salt, and Worcestershire sauce in a small bowl, and heat over hot water. Brown the butter in an omelet pan, and strain into the other mixture. fish. 3^ cup butter. Yolks of 2 eggs. Juice of % lemon. 1 saltspoonful salt. saltspoonful cayenne pepper, cup boiling water
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