Page:Browne - The Plain Sailing Cook Book.djvu/42

 

SAUCES FOR FISH

 

Hollandaise Sauce

• MATERIALS
• 3 tablespoons butter
• 2 tablespoons flour
• 2 eggs (yolks only)
• 2 tablespoons vinegar or lemon juice
• ½ teaspoon salt
• ¼ teaspoon paprika
• Few grains cayenne

• UTENSILS
• Bowl
• Dover beater
• Double-boiler
• Tablespoon

 

DIRECTIONS

1. Beat the 2 egg-yolks in a bowl.
2. Melt the butter in the upper part of the double-boiler, placing this part directly over the fire.
3. Add the flour to the melted butter, and mix well.
4. Add ½ cup of hot water, and stir constantly over the fire until the boiling-point is reached.
5. Pour this mixture into the bowl with the beaten egg-yolks, stirring together well.
6. Pour the mixture from the bowl into the upper part of the double-boiler, set this part into the lower part, and place the boiler over the fire.
7. Beat the mixture with the dover beater, while cooking, until it becomes fairly thick.
8. Add the seasonings mentioned above.

 

REMARKS

One teaspoon of chopped parsley and ½ teaspoon of grated onion may be added with the other seasonings, if desired.

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