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The 1918 Fanny Farmer Cookbook
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Horseradish Hollandaise Sauce
To Hollandaise Sauce II add one−fourth cup grated horse−radish root.
Lobster Sauce I
To Hollandaise Sauce I add one−third cup lobster meat cut in small dice.
Lobster Sauce II
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1
1
1/4 lb. lobster
1
/2 teaspoon salt
/4 cup butter
Few grains cayenne
/4 cup flour
1
/2 tablespoon lemon
juice
3
cups cold water
Remove meat from lobster, and cut tender claw−meat in one−half inch dice. Chop remaining
meat, add to body bones, and cover with water; cook until stock is reduced to two cups, strain,
and add gradually to butter and flour cooked together, then add salt, cayenne, lemon juice,
and
lobster dice.
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If the lobster contains coral, prepare Lobster Butter, add flour, and thicken sauce therewith.
Sauce Béarnaise
To Hollandaise Sauce II add one teaspoon each of finely chopped parsley and fresh tarragon
or
one−half tablespoon tarragon vinegar.
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Served with mutton chops, steaks, broiled squabs, smelts, or boiled salmon.
2
Sauce Trianon
To Hollandaise Sauce II add gradually, while cooking, one and one−half tablespoons Sherry
wine.
Chapter XVIII − FISH AND MEAT SAUCES
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Page
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