Skip to content

SAUCE, Green Dutch, or Hollandaise Verte

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). 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.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Ingredients.—6 tablespoonfuls of Béchamel, seasoning to taste of salt and cayenne, a little parsley-green to colour, the juice of ½ a lemon.
  2. Mode.—Put the Béchamel into a saucepan with the seasoning, and bring it to a boil.
  3. Make a green colouring by pounding some parsley in a mortar, and squeezing all the juice from it.
  4. Let this just simmer, when add it to the sauce.
  5. A moment before serving, put in the lemon-juice, but not before;
  6. for otherwise the sauce would turn yellow, and its appearance be thus spoiled.
  7. Average cost, 4_d.