Hollandaise Sauce (Veal Cutlets)
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 82. The excerpt below is the record exactly as published.
Hollandaise Sauce (Veal Cutlets). Take the yolks of 2 eggs, add a spoonful cold water. Whisk in saucepan, add juice of ^ lemon, and tablespoonful cream, a little pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.