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SAUCE HOLLANDAISE

(Sauces For Fish And Vegetables) - (The International Jewish Cook Book)







Mix one tablespoon of butter and one of flour in a saucepan and add
gradually half a pint of boiling water. Stir until it just reaches the
boiling point; take from the fire and add the yolks of two eggs. Into
another saucepan put a slice of onion, a bay leaf, and a clove of
garlic; add four tablespoons of vinegar, and stand this over the fire
until the vinegar is reduced one-half. Turn this into the sauce, stir
for a moment; strain through a fine sieve; add half a teaspoon of salt
and serve. This sauce may be varied by adding lemon juice instead of
vinegar, or by using the water in which the fish was boiled. It is one
of the daintiest of all sauces.

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PLAIN SAUCE HOLLANDAISE

Make English drawn butter and add to it, when done, the yolks of two
eggs beaten with two tablespoonfuls of water; cook until thick and
jelly-like, take from the fire and add one tablespoonful of tarragon
vinegar or the juice of half a lemon.

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Sauce Hollandaise

For English drawn butter, use a tablespoonful of butter, a tablespoonful
of flour, and a half pint of water. We usually have the water boiling, and
add it gradually to the butter and flour, stirring rapidly. As soon as it
reaches boiling point, take from the fire and add carefully another
tablespoonful of butter. This may be converted into a plain

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Sauce Hollandaise

One-quarter of a pound of butter, one-quarter of a cup of water,

one-quarter of a teaspoonful of salt, the juice of a quarter of a lemon,

a dash of cayenne, and the yolks of three eggs. Beat the butter to a

cream and stir in the yolks of eggs, one at a time, then the lemon

juice, salt and pepper. Set the bowl it is mixed in in a pan of boiling

water on the fire, beating constantly with an egg beater, and when it

begins to thicken stir in gradually the boiling water. When it is as

thick as soft custard it is done. Great care must be taken not to let it

remain too long on the fire or it will curdle.









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