1893 - La Cuisine Francaise

Hollandaise Sauce

DDV CULINARY

For five persons:
Butter...................3/4 lb.
Yolks...................3.
Flour....................2 tablespoonsful.
Lemon....................1.
Salt and white pepper....To suit the taste.
Water....................1 glassful.
Time.--10 minutes.

1st.
Place in a sauce pan (on a corner of the range or, better,
in another sauce pan half full of boiling water)
1/4 lb. butter mixed with 2 tablespoonsful flour (use a wooden spoon),
add the juice of 1 lemon,
a little salt and white pepper
(also rasped nutmeg if liked),
1 glassful water;
stir well the whole till the pap becomes uniform.

2d.
Add while stirring 3 yolks,
then in small pieces about 1/2 lb. butter (very fresh),
always stirring and never allowing to boil.
Serve this sauce apart.