Saumon a la Hollandaise (Salmon with Dutch Sauce)

Ingredients

• a piece of salmon
• plenty of salt
• three ounces of butter
• the yolks of two eggs
• rather less than an ounce of flour
• half a pint of milk
• a little grated nutmeg
• pepper to taste
• salt to taste

Method

1. 1

   Place the salmon in a fish-kettle, cover with cold water, and add salt.

2. 2

   Bring to a boil, then simmer until done.

3. 3

   Drain and serve on a dish with the sauce made by stirring butter and egg yolks over heat, adding flour, lemon juice, milk, nutmeg, pepper, and salt until thickened.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 21. The excerpt below is the record exactly as published.

Saumon a la Hollandaise (Salmon with Dutch Sauce). — Take a piece of salmon, cut from the middle, place it in the fish-kettle, and cover it with cold water, into which throw plenty of salt. Bring the water slowly to the boil, removing any scum, and then let it simmer till the fish is done. Directly the boiling of the salmon is completed, drain it thoroughly and serve it on a Little French Dinners. 37 dish on a napkin, with the following sauce in a boat : Take three ounces of butter, and the yolks of two eggs, put them in a double saucepan, and stir them quickly over the fire till the butter is dissolved; then mix in rather less than an ounce of flour, stir well, and add the strained juice of a lemon, half a pint of milk, a little grated nutmeg and pepper and salt to taste

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