Horseradish Hollandaise Sauce

Ingredients

• 4 cup butter
• 4 teaspoon salt
• 4 tablespoon vinegar
• Yolks 3 eggs
• 4 tablespoons grated horseradish root
• 2 tablespoons heavy cream

Method

1. 1

   Wash butter and divide into three pieces.

2. 2

   Put one piece in saucepan with vinegar, egg yolks, and salt.

3. 3

   Place saucepan in larger one containing boiling water, and stir constantly until butter is melted; then add second piece of butter, and as mixture thickens, add third piece.

4. 4

   Remove from fire, add horseradish root, and cream beaten until stiff.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 45. The excerpt below is the record exactly as published.

HORSERADISH HOLLANDAISE SAUCE. 4 cup butter 4 teaspoon salt 4 tablespoon vinegar 4 tablespoons grated horse- Yolks 3° eggs radish root 2 tablespoons heavy cream Wash butter and divide in three pieces. Put one piece in sauce pan, with vinegar, egg yolks and salt. Place sauce pan in larger one containing boiling water, and stir constantly until butter is melted; then add second piece of butter, and as mixture thickens, third 174 What to Have for Dinner. piece. Remove from fire, add horseradish root, and cream beaten until stiff. CHERRY MINT SORBET. 2 cups boiling water # cup grape fruit juice 4 cup mint leaves 4 cup lemon juice 1 cup sugar Few grains salt Bruise mint leaves, pour over boiling water, and let .stand ten minutes. Add sugar, and as soon as sugar is dissolved, strain mixture. Cool, add grape fruit juice, lemon juice, and freeze. Serve in champagne glasses and garnish with mint cherries, and a sprig of fresh mint. . : PEPPER AND FRUIT SALAD. Select an equal number of red and green peppers. If long, cut in halves crosswise ; if short, cut a slice from stem ends. Remove seeds and arrange on a bed of water- cress, lettuce or chicory, having first a red and then a green pepper. Fill pepper cases with grape fruit pulp, Malaga grapes, skinned and seeded, and English walnut meats broken in pieces, allowing twice as much grape fruit as grapes and nut meats. Moisten with Mayonnaise Dressing. Mask top of each with Mayonnaise Dressing and sprinkle green peppers with chopped green pepper and red peppers with-:chopped red pepper, and garnish with halves of English walnut meats. _ NUT BREAD SANDWICHES. 1 cup scalded milk 1 yeast cake, dissolved in 1 tablespoon butter 4 cup lukewarm water 1 teaspoon salt 4 cup white flour 2 tablespoons molasses Entire wheat flour 1 cup pecan nut meats, broken in pieces “pereg wnsg pue soddag x 5 Company and Formal Dinners. 175 Put butter, salt, and molasses in a large bowl without a lip, and pour on the scalded milk; when lukewarm, add dissolved yeast cake, white flour, two cups entire wheat flour and nuts. Mix and turn on a floured board, leaving a clean bowl; knead, adding more flour until mixture is smooth, elastic to touch, and bubbles may be seen under the surface. Return to bowl, cover with a cloth and board or tin cover. Let rise until a little more than double its bulk, turn on a slightly floured board, and knead. Shape into a loaf, place in greased pan, hav- ing pan half full. Cover, let rise again to double its bulk, and bake in a moderate oven fifty to sixty minutes. Cut nut bread twenty-four hours old in very thin slices, and remove crusts. Spread one-half the slices sparingly with butter, cover the remaining pieces and cut in halves crosswise. RICE PUDDING WITH COMPOTE OF ORANGES. 4 cup rice Yolks 3 eggs

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