Turbot - Sauce Hollandaise

Ingredients

• Clean the turbot
• 1 dessertspoon vinegar
• Cream 3 oz. butter
• the yolks of 2 eggs
• a pinch of pepper
• a wine-glass of boiling water
• the strained juice of a lemon

Method

1. 1

   Clean the turbot, rub it over with a cut lemon, and fold it in a clean cloth.

2. 2

   Boil it in salted water, to which vinegar has been added.

3. 3

   Drain when cooked, remove the cloth, and serve on a hot dish, garnished with cut lemon and parsley.

4. 4

   For the Hollandaise Sauce: Cream butter, add the yolks of eggs one at a time, and stir one way only.

5. 5

   Gradually add lemon juice and a pinch of pepper.

6. 6

   Stand the bowl over boiling water and stir till thickened.

7. 7

   Add boiling water and stir till as thick as custard.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 16. The excerpt below is the record exactly as published.

TURBOT— SAUCE HOLLANDAISE. Clean the turbot, rub it over with a cut lemon, and fold it in a clean cloth. Boil it in salted water, to which 1 dessertspoon vinegar has been added. Drain when cooked, remove the cloth, and serve on a hot dish, garnished with cut lemon and parsley. Serve with it: — Ilallandaisc Sauce: Cream 3 oz. butter, add the yolks of 2 eggs, one at a time, and stir one way only. Add gradually the strained juice of a lemon and a pinch of pepper. Stand the bowl in which the sauce is being made, over a saucepan of boiling water, and stir till the mixture thickens. Add a wine- glass of boiling wate

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