GREEN DUTCH SAUCE, or HOLLANDAISE VERTE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

6 tablespoonfuls of Béchamel, No. 367
seasoning to taste of salt and cayenne ↝ Salt, table, iodized [Spices and Herbs]
seasoning to taste of salt and cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a little parsley-green to colour ↝ Parsley, raw [Not included in a food category]
the juice of 1/2 a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (4)

Put the Béchamel into a saucepan with the seasoning, and bring it to a boil.
Make a green colouring by pounding some parsley in a mortar, and squeezing all the juice from it.
Let this just simmer, when add it to the sauce.
A moment before serving, put in the lemon-juice, but not before; for otherwise the sauce would turn yellow, and its appearance be thus spoiled.

Original Text

GREEN DUTCH SAUCE, or HOLLANDAISE VERTE.

406. INGREDIENTS.—6 tablespoonfuls of Béchamel, No. 367, seasoning to taste of salt and cayenne, a little parsley-green to colour, the juice of 1/2 a lemon.

Mode.—Put the Béchamel into a saucepan with the seasoning, and bring it to a boil. Make a green colouring by pounding some parsley in a mortar, and squeezing all the juice from it. Let this just simmer, when add it to the sauce. A moment before serving, put in the lemon-juice, but not before; for otherwise the sauce would turn yellow, and its appearance be thus spoiled.

Average cost, 4d.

BÉCHAMEL SAUCE—This sauce takes its name from a Monsieur Béchamel, a rich French financier, who, according to Borne authorities, invented it; whilst others affirm he only patronized it. Be this as it may, it is one of the most pleasant sauces which come to table, and should be most carefully and intelligently prepared. It is frequently used, as in the above recipe, as a principal ingredient and basis for other sauces.

Notes

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