DUTCH SAUCE

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

yolks of three fresh eggs ↝ Egg, yolk only, raw [Eggs and omelets]
the juice of a large lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
three ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a wineglassful of water ↝ Water, tap [Tap water]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

substitution for water

A small cupful of veal gravy, mixed with plenty of blanched and chopped parsley ↝ Gravy, poultry [Dips, gravies, other sauces]
plenty of blanched and chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (3)

Put into a small saucepan the yolks of three fresh eggs, the juice of a large lemon, three ounces of butter, a little salt and nutmeg, and a wineglassful of water.
Hold the saucepan over a clear fire, and keep the sauce stirred until it nearly boils: a little cayenne may be added.
The safest way of making all sauces that will curdle by being allowed to boil, is to put them into a jar, and to set the jar over the fire in a saucepan of boiling water, and then to stir the ingredients constantly until the sauce is thickened sufficiently to serve.

Original Text

DUTCH SAUCE.

Put into a small saucepan the yolks of three fresh eggs, the juice of a large lemon, three ounces of butter, a little salt and nutmeg, and a wineglassful of water. Hold the saucepan over a clear fire, and keep the sauce stirred until it nearly boils: a little cayenne may be added. The safest way of making all sauces that will curdle by being allowed to boil, is to put them into a jar, and to set the jar over the 112fire in a saucepan of boiling water, and then to stir the ingredients constantly until the sauce is thickened sufficiently to serve.

Yolks of eggs, 3; juice, 1 lemon; butter, 3 oz.; little salt and nutmeg; water, 1 wineglassful; cayenne at pleasure.

Obs.—A small cupful of veal gravy, mixed with plenty of blanched and chopped parsley, may be used instead of water for this sauce, when it is to be served with boiled veal, or with calf’s head.

Notes

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