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. 