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Sauce Hollandaise

A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).

A historical recipe

French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.

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 French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Digitised by Project Gutenberg, eBook #45348 (https://www.gutenberg.org/ebooks/45348). 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.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "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.

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Ingredients

Method

  1. Put two ounces of butter in a saucepan, with a little salt, nutmeg, a glass and a quarter of water, and mix all together on the fire.
  2. Put into another saucepan two tablespoonfuls of vinegar, which reduce one half;
  3. add it to your other ingredients, with a tablespoonful of Béchamel sauce (Art.
  4. 83), and an ounce of butter, mixing all well together.
  5. Take the yolks of four eggs, which mix in a little water, and, removing your sauce from the fire, when it has ceased boiling, add the eggs, the juice of a lemon, strain, and serve.
  6. 86.
  7. Sauce Piquante.
  8. Chop four shallots very fine, put them in a saucepan with four tablespoonfuls of sweet-oil.
  9. When beginning to color slightly, add half a pint of Spanish sauce (Art.
  10. 80), boil slowly for a few minutes, then add two ounces of pickles, and serve.
  11. 87.
  12. Bread-Sauce.
  13. Chop an onion very fine, put it in a saucepan, with four ounces of bread-crumbs, which you have put through a sieve, add a little salt, pepper, and a glass of milk.
  14. Boil ten minutes, add a glass of cream, and serve.
  15. 88.
  16. Sauce Béarnaise.
  17. Chop up three shallots and put them in a saucepan with a pinch of chervil, a branch of tarragon, a green onion, and two tablespoonfuls of vinegar.
  18. Reduce one half, and let cool;
  19. then add four ounces of butter, eight yolks of eggs, a sherry-glass of water, salt, pepper, and a very little nutmeg.
  20. Put your saucepan again on a gentle fire, stir well until the sauce thickens;
  21. strain, and serve.
  22. 89.
  23. Parisian Sauce.
  24. Put into a saucepan half an ounce of chopped truffles, a wineglass of sherry, some branches of parsley, inclosing a clove, a little thyme, a bay-leaf, and tie all together.
  25. Reduce one half on the fire, put through a sieve, add half a pint of Allemande sauce (Art.
  26. 81);
  27. heat again on the fire, and serve.