Crème Hollandaise

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (5)
Instructions (8)
  1. Put the yolks, wine and the rind of the lemon, very thinly peeled, into an enamelled saucepan.
  2. Stir over a gentle fire until the mixture thickens.
  3. Melt the gelatine, which should have been soaked for an hour, in as little hot water as possible.
  4. Add it slowly to the yolks.
  5. Stir till thoroughly mixed.
  6. Strain into a basin.
  7. Beat until cool.
  8. Stir in the whipped cream (see p. 3) and set on ice or in a cold place.
Original Text
Crème Hollandaise 10 yolks ¹⁄₂ pint white wine 1 lemon ¹⁄₂ oz. gelatine 1 pint whipped cream Put the yolks, wine and the rind of the lemon, very thinly peeled, into an enamelled saucepan. Stir over a gentle fire until the mixture thickens. Melt the gelatine, which should have been soaked for an hour, in as little hot water as possible. Add it slowly to the yolks. Stir till thoroughly mixed. Strain into a basin. Beat until cool. Stir in the whipped cream (see p. 3) and set on ice or in a cold place. [Pg 105]
Notes
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