Sauce Henriette

Ingredients

• 4 cup butter
• Yolks 3 eggs
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon cold water
• 4 tablespoon lemon juice
• 2 tablespoons tomato purée
• 1 teaspoon salt
• Few grains cayenne
• 4 tablespoon parsley, finely chopped

Method

1. 1

   Wash the butter, divide into three parts.

2. 2

   Put one part in saucepan with yolks slightly beaten and mixed with water and lemon juice.

3. 3

   Set saucepan in larger pan of hot water; stir constantly until butter is melted.

4. 4

   Add second and third pieces of butter, then add tomato purée, Worcestershire Sauce, parsley, salt, and cayenne.

5. 5

   This sauce should be smooth and of custard consistency.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 9. The excerpt below is the record exactly as published.

1 teaspoon salt 4 tablespoons olive oil 4 teaspoon mustard 4 cup melted butter 3 teaspoon pepper 2 tablespoons vinegar % teaspoon cayenne 1 tablespoon lemon juice Whipped cream Beat yolks of eggs until thick and lemon colored, add oil, very ‘slowly, butter, vinegar and lemon juice, while beating constantly. Cook in double boiler until mixture thickens and a coating is formed on the spoon. Add salt, mustard, pepper and cayenne which have been ‘yuaA-Ne-[OA Jomopined 2 8 —-——- — ee. a me a ee a Family Dinners. 37 mixed and sifted. Chill thoroughly, and, wher ready to serve, mix with an equal quantity of whipped cream. COFFEE SPONGE. 2 tablespoons granulated 2 cups strong boiled coffee gelatine 1 cup sugar 3 cup cold water Whites 3 eggs Soak gelatine in cold water and add to hot coffee ; then add sugar. Strain into pan, set in larger pan of ice water, cool slightly, then beat, using a wire whisk until quite stiff. Add whites of eggs, beaten until stiff, and continue the beating until mixture will hold its shape. Turn into a mould, first dipped in cold water. Chill thoroughly, remove from mould and serve with sugar and thin cream. 38 What to Have for Dinner. MENU NO. IX. “If you have dined with contentment, you have dined as well as the Lord Mayor of London.” Hountinaton Sour. CELERY. Breer STeak A LA HENRIETTE. MasHEep Sweet Potatoes. BrEeEtTs, SAUCE PIQUANTE. CHEESE SALAD. Cream JELLY. Caré Norr. Family Dinners. - 39 HUNTINGTON SOUP. 1 can corn 14 tablespoons butter 2 cups chicken stock 14 tablespoons flour 2 cups canned tomatoes 1 teaspoon salt 1 sliced onion Few grains cayenne Chop corn, add stock, tomatoes and onions, bring slowly to boiling point and let simmer twenty minutes ; then rub through a sieve. Melt butter, add flour, and pour on gradually while stirring constantly, hot mixture. Season with salt and cayenne. BEEF STEAK A LA HENRIETTE. Wipe a Porterhouse Steak, cut one and one-half inches thick, and broil over'a clear fire, eight minutes. Pour one-half Sauce Henriette on a hot serving dish, lay steak on sauce, cover with remaining sauce and gar- _ nish with shaved horseradish root and parsley. SAUCE HENRIETTE. 4 cup butter 1 tablespoon Worcestershire Yolks 3 eggs Sauce : 1 tablespoon cold water § 4 tablespoon parsley, finely 4 tablespoon lemon juice chopped 2 tablespoons tomato purée } teaspoon salt Few grains cayenne

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