Hollfindisohe Sauce (Dutch Sauce)

Name: Hollfindisohe Sauce (Dutch Sauce)
Ingredients: 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.

From German cookery for the English kitchen, 1906

Presented as published in 1906. 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

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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.

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