Page:The Boston cooking-school cook book (1910).djvu/328

 Hollandaise Sauce I

1/2 cup butter Yolks 2 eggs 1 tablespoon lemon juice 1/4 teaspoon salt Few grains cayenne 1/3 cup boiling water

Put butter in a bowl, cover with cold water, and wash, using a spoon. Divide in three pieces; put one piece in a saucepan with yolks of eggs and lemon juice, place saucepan in a larger one containing boiling water, and stir constantly with a wire whisk until butter is melted; then add second piece of butter, and, as it thickens, third piece. Add water, cook one minute, and season with salt and cayenne

Hollandaise Sauce II

1/2 cup butter 1/2 tablespoon vinegar or 1 tablespoon lemon juice Yolks 2 eggs 1/4 teaspoon salt Few grains cayenne. French Chef

Wash butter, divide in three pieces; put one piece in a saucepan with vinegar or lemon juice and egg yolks; place saucepan in a larger one containing boiling water, and stir constantly with a wire whisk. Add second piece of butter, and, as it thickens, third piece. Remove from fire, and add salt and cayenne. If left over fire a moment too long it will separate. If a richer sauce is desired, add one-half teaspoon hot water and one-half tablespoon heavy cream.

Anchovy Sauce

Season Brown, Drawn Butter, or Hollandaise Sauce with Anchovy essence.

Horseradish Hollandaise Sauce

To Hollandaise Sauce II add one-fourth cup grated horseradish root.

Lobster Sauce I

To Hollandaise Sauce I add one-third cup lobster meat cut in small dice.