Sauce Hollandaise

Sauce Hollandaise...

Bay Leaves image licensed under Creative Commons by Mr. Smashy

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.





Take a scant one-half cup good butter. Beat the butter to a cream and add the yolks of three eggs, beating them into the butter with the juice of one-half lemon. Add one sliced onion, six peppercorns, and one bay-leaf. Set the bowl containing the sauce in a basin of boiling water and stir it continuously for a few moments. Then add a little boiling water and stir continually for a few moments. Then add a little boiling stock with a little grated nutmeg and one teaspoonful of salt. Continue stirring it for about five minutes longer, when it should be of the consistency of a custard and perfectly smooth. Strain it through a sieve, add one teaspoonful of butter, and serve.