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Dutch Sauce

A historical recipe from The best vegetarian dishes I know, by Jeanne Jardine (1910).

A historical recipe

The best vegetarian dishes I know, by Jeanne Jardine (1910). Project Gutenberg eBook #70164.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Source and licence

From The best vegetarian dishes I know, by Jeanne Jardine (1910). Digitised by Project Gutenberg, eBook #70164 (https://www.gutenberg.org/ebooks/70164). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

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Ingredients

Method

  1. Half a pint of thick white sauce, 1 raw yolk of egg, 1¹⁄₂ teaspoonfuls lemon-juice, ¹⁄₂ oz.
  2. butter.
  3. Method.--Make the white sauce hot, ascertain that it has sufficient seasoning, and when it reaches boiling point draw the pan to the side of the stove and stir in the yolk of egg beaten up with the lemon-juice and continue to stir for a few moments until the egg has thickened, but it must not boil or it will curdle and be spoilt.
  4. Then remove the pan from the stove and stir in the butter (which should be divided into little pieces) by degrees, and if the sauce is not to be used at once, keep it hot by placing the saucepan in a larger vessel of hot water.
  5. Dutch sauce is nice with almost any kind of vegetable (including potatoes), and also with macaroni.