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Show Classic Hollandaise Sauce pound (I stick) sweet butter (cold) 2 egg yolks 1 tablespoon fresh lemon juice Va teaspoon salt Dash cayenne pepper Cut the cold butter into three even pieces. Place one of the pieces with yolks and lemon juice in the top of a double-boile- r. Whip, with a wire whisk, over hot, not boiling, water until butter has melted and mixture is thick and creamy. Add the second piece of butter, whipping constantly. When it, too, is completely combined and sauce is again thick and creamy, add the third piece of butter. When creamy, take off the heat, and beat in salt and cayenne. Makes about V cup. Hollandaise is always served tepid, not hot. Keep warm in a pan of tepid water, not over direct heat. Serve with cooked asparagus, cauliflower, leeks, broccoli, poached eggs, green onions or poached Va spoon at a time, beating after each addition until it has thickened. Hollandaise can be stretched (if the occasion should arise) by folding in some heavy cream, n whipped, or one or two egg whites. To freeze Hollandaise, spoon into a suitable container and cover securely. To serve, bring to tepid temperature gradually, in a pan of tepid water, not over direct heat. stiffly-beate- Sauce Maltaise recipe Hollandaise Sauce 3 to 4 tablespoons fresh orange juice Grated rind 1 orange To the finished Hollandaise, beat in the orange juice by spoonfuls, then the orange rind. Serve with asparagus or broccoli. fish. Cumberland Sauce Blender Hollandaise pound (I stick) sweet butter Seggyolks Va 2 tablespoons lemon juice Va teaspoon salt Pinch cayenne pepper Combine yolks, lemon juice, salt and cayenne in blender container. Melt buttter over moderate heat until it bubbles. Cover container, turn motor to high. Immediately remove cover and quickly add the hot, melted butter in a steady stream. Once all the butter is in, turn off the motor. Serve at once or keep warm. Makes about 4 cup. Hollandaise curdles or refuses to thicken, it can be salvaged thus: Rinse a bowl in hot water, then dry. To it add 1 teaspoon of lemon juice and 1 tablespoon of the curdled Hollandaise. Beat with a wire whip until sauce becomes creamy and thick-en- s. Beat in the remainder of the sauce, a half table by HELEN McCULLY November 1966 2 cups red currant jelly (IV2 jars size) Juice 2 oranges -Juice 2 lemons Grated rind 1 orange Grated rind I lemon 4 teaspoons arrowroot 2 cups port wine 2 tablespoons Grand Marnier (optional) Melt the currant jelly in a saucepan, add the strained orange and lemon juice. Bring to a boil, then simmer about 3 minutes. Mix the arrowroot with enough of the port to make a smooth paste, then stir into the fruit mixture and cook, stirring constantly, until slightly thickened. Add the lemon and orange rind, the remaining port and, if you like, the Grand Marnier. Makes about 5 cups but recipe can be cut in half successfully. Serve cold with either hot or cold ham, venison, pheasant, or other game. This sauce keeps ce Sauce Bearnaise Va cup wine vinegar Va cup dry white wine or dry white vermouth I tablespoon minced shallots or green onion bulbs I tablespoon fresh or Vi tablespoon dried tarragon Freshly ground white pepper Pinch salt I recipe Hollandaise Sauce Combine all the ingredients, except the Hollandaise, in a saucepan. Bring up to boil over moderate heat and cook until the liquid has reduced to 2 tablespoons. Strain and cooL Mix into the warm Hollandaise Sauce. Serve with broiled steak, poached or fried fish. Holiday Pudding Hard Sauce Va pound (I stick) sweet butter, softened I Vt cups sifted confectioners' sugar 1 egg yolk, beaten 2 to 3 tablespoons Cognac or brandy Work the sugar into the butter with your hands until creamy. Then stir in the beaten yolk and flavoring until well combined. Refrigerate in a serving bowl, garnished with candied cherries. Makes about Vi cups." ' : Serve cold with the hot Holiday Pudding. Chocolate Sauce chocolate pieces package (12 ounces) semi-swe2 squares (I ounce size) unsweetened chocolate or chocolate 2 envelopes lt I tablespoon powdered instant coffee Dash salt 1 cup heavy cream 2 tablespoons Cognac (optional) Combine both chocolates, coffee and salt in the top Melt over hot, not boiling, water. of a double-boile- r. When melted, take off the heat, stir in the cream and Cognac. Makes about 1 Vi cups. Serve warm or cold over ice cream, fresh cup cakes or a light chocolate cake. Keeps well et -- no-me- Food Editor of House Beautiful and author of the soon-to-released book, "Sohody Ever Tells These Thiats." She also has fnw other booh, "The Other Half of the Ett" and 'The Christmas Pony," both to be released taily neat year. eoAiuthored |