Hollandaise Sauce, No. 2

Ingredients

• 1 tablespoon of butter
• 1 tablespoon of flour
• 1 tablespoon of brown sugar
• 1/2 pint of stock
• 1 teaspoon of lemon-juice
• 1 yolk of egg
• Salt, pepper

Method

1. 1

   Heat all the ingredients together.

2. 2

   Boil for 5 minutes, and take from the fire.

3. 3

   Last of all add the beaten yolk of 1 egg.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 51. The excerpt below is the record exactly as published.

1 tablespoon of butter or clarified fat. Add to this, 1 slightly heaping tablespoon of flour and stir until browned. Gradually add the hot liquid, stirring continuously until it is smoothly thickened. Season according to left-overs which are to be used ; salt, pepper, onion-juice, herbs, spices, etc., can all be used for the seasoning. BROWN BUTTER SAUCE Butter, 2 tablespoons, Flour, 2 tablespoons. Boiling water, li^ cups. Vinegar, or lemon- juice, Salt and pepper. Place the butter and flour in a saucepan and heat them un- til the mixture becomes a rich brown color, taking care, how- ever, that it does not bum. Add a little vinegar, or lemon- juice, and pour over the fish or joint with which it is to be served. PARSLEY SAUCE GERMAN Parsley, 1 small bunch. Anchovies, 8, 147 SAUCES AROUND-THE-WORLD COOK BOOK Onion, 1, small, Mixed mustard, 2 teaspoons, Salad oil, 6 teaspoons. Vinegar, 3 teaspoons, Salt. and pepper. Chop finely together, the parsley, anchovies, and onion. To this add the mustard, vinegar, oil, pepper, and salt. This is an excellent sauce to serve with fish. MUSTARD SAUCE Mustard, II/2 tablespoons. Flour, 1 tablespoon. Vinegar, 2 tablespoons, Cold water, 3 tablespoons, Boiling water, % pint, Butter, 1 tablespoon. Mix together the mustard, flour, butter, and cold water until it makes a smooth paste. Then add the hot water and boil for 5 minutes. Remove it from the fire and when nearly cold, add the viengar. CUCUMBER SAUCE, NO. 1 Cucumber, 1 small. Butter, 1 tablespoon. Salt, pepper. To he later added, Butter, % cup. Flour, 1 tablespoon. Milk, % cup. Cold water, 1 teaspoon, Salt, a pinch. 148 AROUND-THF-WORLD COOK BOOK SAUCES Remove the peel from a small cucumber, cut it into mod- erately thin slices and then into small squares. Melt 1 table- spoon of butter in a small saucepan, put in the cut cucumber, and pour in sufficient water to cover. Season with salt and pepper. Place a buttered paper over the top, and allow it to simmer until it is tender. Prepare some drawn butter by melting half a cup of butter over a slow fire. Then sprinkle in a tablespoon of flour and add a half a cup of scalded milk, and a pinch of salt. Boil for a few minutes, stirring well and adding 1 tea- spoon of cold water. Stir this well into the cucumbers, and serve as a sauce for fish. CUCUMBER SAUCE, NO. 2 Cucumber, 1, Eggs, 2, Vinegar, 1 dessert-spoon, Salt, pepper, olive-oil. Put the yolks of 2 raw eggs into a basin and mix together. Add seasoning of salt, pepper, and a few drops of oil, and whisk them together thoroughly. Add more oil, drop by drop, whisking all the time, and blend the oil with the eggs, in the same way, till the mixture is about the consistency of mayonnaise. As soon as this result is obtained, pour in the vinegar, slowly, and a dessert-spoon of cucumber vinegar, if at hand. Add a few more drops of vinegar if necessary. Lastly, stir in 2 tablespoons of cooked cucumber, cut into small dice-shaped pieces, and place the sauce on ice until it is required. VINAIGRETTE SAUCE Salt, % teaspoon, Paprika, % teaspoon, 149 SAUCES AROUND-THE-WORLD COOK BOOK White pepper, a dash, Tarragon, or plain vinegar, 3 tablespoons, Oil, 6 tablespoons, Gherkins, 1 tablespoon, Parsley, 1 teaspoon. Chopped onion, or chives, 1 teaspoon. Mix all thoroughly together. A tablespoon of minced green peppers is an addition which improves it. HOLLANDAISE SAUCE, NO. 1 Butter, V2 cup, Eggs, 4 yolks, Lemon juice, 1 tablespoon, Boiling water, 1 cup, Salt, cayenne, nutmeg. Put the butter into a double boiler and cream it with the egg-yolks, adding them one by one. Stir in the lemon-juice, and add a pinch of salt, a dash of caj^nne, and a little grated nutmeg. Stir it until it is thick, then add the boiling water gradually, and continue to stir until the mixture is creamy, then serve. HOLLANDAISE SAUCE, NO. 2 Butter, 1 tablespoon, Flour, 1 tablespoon, Brown sugar, 1 tablespoon. Stock, % pint, Lemon-juice, 1 teaspoon. Egg, 1 yolk, well beaten, Salt, pepper

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