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The 1918 Fanny Farmer Cookbook
4
3
Hollandaise Sauce I
/2 cup butter
/4 teaspoon salt
Yolks 2 eggs
1
1
Few grains
cayenne
1
tablespoon lemon
juice
1
/3 cup boiling
water
Put butter in a bowl, cover with cold water, and wash, using a spoon. Divide in three pieces;
put
one piece in a saucepan with yolks of eggs and lemon juice, place saucepan in a larger one
containing boiling water, and stir constantly with a wire whisk until butter is melted; then add
second piece of butter, and, as it thickens, third piece. Add water, cook one minute, and
season
with salt and cayenne. If mixture curdles, add two tablespoons heavy cream.
4
4
Hollandaise Sauce II
/2 cup butter
Yolks 2 eggs
/2 tablespoon vinegar
1
1
or
1
/4 teaspoon salt
tablespoon lemon
juice
1
Few grains
cayenne
French Chef
Wash butter, divide in three pieces; put one piece in a saucepan with vinegar or lemon juice
egg yolks; place saucepan in a larger one containing boiling water, and stir constantly with a
and
wire
whisk. Add second piece of butter, and, as it thickens, third piece. Remove from fire, and add
salt and cayenne. If left over fire a moment too long it will separate. If a richer sauce is
desired,
add one−half teaspoon hot water and one−half tablespoon heavy cream.
4
5
Anchovy Sauce
Season Brown, Drawn butter, or Hollandaise Sauce with anchovy sauce.
Chapter XVIII − FISH AND MEAT SAUCES
318
Page
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