Frenchside
Sauce Hollandaise No. 2
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
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