Plain Dutch Sauce

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (5)
  1. Pout a large gravy-spoonful of melted butter into a small stewpan.
  2. Add four raw yolks of eggs, a little grated nutmeg, some minionette pepper, two ounces of fresh butter, and a little salt.
  3. Stir the sauce briskly on the fire in order to set the yolks in it.
  4. Pass it through a tammy into a bain-marie.
  5. Previously to using it add a little Tarragon-vinegar or lemon-juice.
Original Text
PLAIN DUTCH SAUCE. Pout a large gravy-spoonful of melted butter into a small stewpan, add four raw yolks of eggs, a little grated nutmeg, some minionette pepper, two ounces of fresh butter, and a little salt; stir the sauce briskly on the fire in order to set the yolks in it, and then pass it through a tammy into a bain-marie previously to using it add a little Tarragon-vinegar or lemon-juice.
Notes
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