Sauce Hollandaise No. 1
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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 The art of cookery (1899) by Emma P. Ewing, page 59. The excerpt below is the record exactly as published.
one cup of White Sauce No. i add a quarter of a teaspoonful of ground mace, a teaspoonful of onion juice, and a tablespoonful of lemon juice or vinegar. Bring to boiling point, then stir in the yolks of three eggs, well beaten, with a table- spoonful of water. Add the eggs slowly and continue the cooking, after the ^^% is all in, for about a minute. Remove from the fire, add a tablespoonful of butter, season, and serve. Sauce Hollandaise No. 2. — Prepare as in last formula, and add the whites of the eggs, beaten stiff, after remov- ing the sauce from the fire. Sauce Tartare. — To one cup of mayonnaise dressing 134 "^^^ ^^^ ^f Cookery. seasoned with mixed seasoning, add a teaspoonful of French mustard and a tablespoonful each of pickled onions, capers, water cress, and parsley minced fine be- fore measuring, also a teaspoonful of tarragon vinegar. Mix all well together and serve. Glaze. — Put a quart of simple or compound stock into a granite-ware or porcelain-lined sauce-pan, and cook very slowly until as thick as syrup and light brown in color. Let cool and use. Tomato Sauce No. i. — Simmer gently for an hour four medium-sized tomatoes cut in slices, one tablespoon- ful of minced onion, and three cloves. Rub through a sieve, add a cup of water with which a teaspoonful of cornstarch is mixed, and a teaspoonful of sugar. Sim- mer five minutes, add a tablespoonful of butter
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