Salt Lake Telegram | 1923-04-11 | Page 13 | Tested Recipes

y l I TESTED RECIPES l S HOLLANDAISE SAUCE By Dy Bertha E. E Shapleigh i Of Columbia University iThe i The real reat French meth method d of ot ofa m H a Hollandaise sauce Is Js to mac maW make an n n emulsion of ot egg yolks acid and b buter biter bu bi ter tel cooking it over water water To th this thick sauce which Is quite the finest of ot all sauces some American cooks add boiling water thinning the sauce and making It good for baked baked or or boiled fish where a thinner sauce is more desirable Because the sauce cannot be kept hot without danger of ot separation tion man many c cooks add a small amount mount of thick white sauce 4 rf A good recipe consists of ot one halt cup butter two egg yolks one tablespoon table table- table spoon lemon juice or vinegar o onS quarter teaspoon salt and a little cay ca enne Work Vork the butter until creamy but not soft sott and divide It Int into three per por or Place one portion egg gg yolks and acid in a saucepan Hold the saucepan over hot water and stir sUr constantly until the egg yolks have begun to thicken the butter add add add-a a second portion of ot butter and then the remaining piece When butter is melted melted melt melt- ed and the mixture is as smooth as as' mayonnaise remove from the fire Season and serve at once r rIf If It a separation does take place add adda a tablespoon of ot boiling water or cream and stir vigorously VA Hollandaise may be used with a tenderloin of beef veal cutlet fried or broiled fish artichokes asparagus aaa aad many egg dishes There are many variations such as the addition ot of of tarragon anchovy sauce cream or tomate tomato to to- to mato mate puree