Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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Sauce Hollandaise.- — Heat to the boiling point two tablespoonfuls of water with pepper, nutmeg and salt.
Stir well into this two yolks of eggs, but do not let it boil again.
Melt gradually into it four ounces of fresh butter with a whisk.
It ought to be a smooth, thick cream, and should be finished with lemon-juice.
It is an admirable sauce for fish, but when served with vegetables (as asparagus, artichoke, cauliflower), it is usual to increase the quantity of acid.
Netherlands
Saucepan
Whisk
Wooden spoon