Hollfindisohe Sauce (Dutch Sauce)

Ingredients

• ½ pint stock or water in which fish or vegetables have been boiled
• 3 oz. butter
• ½ oz. flour
• 5 yolks of eggs
• Juice of 1 lemon
• Salt
• 1 teaspoonful Liebig's Meat Extract

Method

1. 1

   Put the flour with 1 oz. butter in a saucepan and stir until a delicate golden colour.

2. 2

   Add the stock and stand on one side to cool.

3. 3

   Beat up the yolks of eggs well with the lemon juice, add to them the cooled, thickened stock and the Meat Extract and put into a double milk saucepan.

4. 4

   Stir well till the sauce begins to thicken, then add 2 oz. butter and continue stirring until the sauce is quite thick.

5. 5

   It must not be allowed to boil.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 31. The excerpt below is the record exactly as published.

Hollfindisohe Sauce. (Dutch Sauce.) For 6 Persons. Time of Preparation : \ hour. X \ pint stock or water in which fish or vegetables have been boiled. 3 oz. butter. \ oz. flour. 5 yolks of eggs. Juice of I lemon. Salt. i teaspoonful Liebig's Meat Extract. Put the flour with i oz. butter in a saucepan and stir until a delicate golden colour. Add the stock and stand on one side to cool. Beat up the yolks of eggs well with the lemon juice, add to them the cooled, thickened stock and the Meat Extract and put into a double milk saucepan. Stir well till the sauce begins to thicken, then add 2 oz. butter and continue stirring until the sauce is quite thick. It must not be allowed to boil. 64 Saucen. This sauce may be served with fish, chicken, veal, asparagus, cauliflower, etc., the liquid employed in making it being always the water in which the meat, poultry, fish or vegetables in question have been boiled. It may be modified by the addition of 2 oz. caviar, or 5^ oz. Sardellen or oysters, or % tablespoonful dill, or I tablespoonful horseradish, or 2 tablespoonsful finely- chopped mushrooms, as circumstances direct. -Sauoe. (Mustard Sauce.) For 6 Persons, Time of Preparatuyn : f hour. 2 tablespoonsful German mustard. \ pint water. 1 heaped tablespoonful flour. A little vinegar. 2 oz. butter. Dilute the mustard with the water, bring it to the boil" and stir in the butter and then the flour which has been previously smoothly mixed with Y^ gill water. Add vinegar, salt, and sugar to taste. Should the sauce be required for haddock, omit the sugar. Sauoe Btomaise I. For 6 Persons. Time of Preparation : i hour. 8 shallots. 3 oz. butter. 6 pounded peppercorns. \ pint Moselle. \ pint Tarragon vinegar. I teaspoonful finely-chopped parsley. I teaspoonful Liebig's Meat Extract 6 yolks of eggs. Put on the wine, vinegar, shallots and pepper together, and boil till the quantity is reduced by half. Thea strain through a cloth and add Meat Extract. When cool pour into an enamel saucepan, add the yolks of ^ggs, butter, salt, and stir briskly till just before it boils. This sauce is excellent for fish, poultry, veal cutlets or chops. Sauces. 65 Saaoe Biamaise IL 4 yolks of eggs. 2 oz. butter. A pinch of pepper. 2 tablespoonsful lemon juice. 2 ,, broth. A pinch of English mustard. Place all ingredients in a double milk saucepan or in a jug in boiling water and stir continuously till the sauce thickens. Benfbutter za Fisoh. (Mustard Buttbr for Fish.) 4 oz. butter. 4 oz. German mustard (Senf). I tablespoonful lemon juice. 1 ,, chopped parsley. 2 yolks of eggs. A pinch of English mustard. \ teaspoonful Liebig's Meat Extract, dissolved in \ gill water in which the fish has been boiled. Brown the butter and add it to all the other ingredients in an enamel saucepan, or, better still, in a double milk saucepan, stirring continuously till the sauce thickens. Sanoe zn Blumenkobl, Bpargel, Schwarzwnrzeln. (Sauce for Cauliflower, Asparagus or Salsify.) For 6 Persons. 1 pint water in which the vege- tables have been boiled. 3 oz. butter. 2 oz. flour.

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