42. DUTCH SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (5)
  1. Put the yolks of six eggs, a small piece of glaze, six ounces of fresh butter, a spoonful of white sauce, some nutmeg, mignonette pepper, and salt, into a small stewpan.
  2. Stir these quickly with a wooden spoon, over a slow fire, or else immerse the bottom of the stewpan into a deep saucepan half full of boiling water, which must be kept over a slow fire while the sauce is worked.
  3. As soon as the sauce assumes a smooth compact body, take it away from the fire, work it smartly, and then pass it through a tammy into a bain-marie for use.
  4. If the sauce should appear to curdle or decompose, add a spoonful of any white sauce nearest at hand, which will set it right again.
  5. Dutch sauce may be flavoured with various sorts of vinegar, horse-radish, or lemon-juice, according to fancy, or as the case may require.
Original Text
42. DUTCH SAUCE. Put the yolks of six eggs, a small piece of glaze, six ounces of fresh butter, a spoonful of white sauce, some nutmeg, mignonette pepper, and salt, into a small stewpan; stir these quickly with a wooden spoon, over a slow fire, or else immerse the bottom of the stewpan into a deep saucepan half full of boiling water, which must be kept over a slow fire while the sauce is worked; as soon as the sauce assumes a smooth compact body, take it away from the fire, work it smartly, and then pass it through a tammy into a bain-marie for use. If the sauce should appear to curdle or decompose, add a spoonful of any white sauce nearest at hand, which will set it right again. Dutch sauce may be flavoured with various sorts of vinegar, horse- radish, or lemon-juice, according to fancy, or as the case may require.
Notes
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