Frenchside
Sauce Hollandaise
From Standard Paper-Bag Cookery, 1912
Best served with salmon or boiled fish.
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 17. The excerpt below is the record exactly as published.
Sauce Hollandaise. — This is really a warm mayon- naise, using butter instead of vegetable oil. It is the best sauce for serving with salmon or other boiled fish if you desire it hot. It requires a quarter pound butter, half a lemon, the yolks of two eggs, a little salt and a half tea- spoonful white pepp
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