Sauce for Pettitoes. No. 1. Mrs. Dick’s “Hollandaise.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
very, very little Worcestershire sauce ↝ Sauce, worcestershire [Soups, Sauces, and Gravies]
the yolks of 2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (4)

Put a little butter and flour in a stewpan on the fire.
Then add a little cream, salt and pepper, also very, very little Worcestershire sauce and the yolks of 2 eggs.
Make this into a custard.
Send very hot to table in a boat.

Original Text

Sauce for Pettitoes. No. 1. Mrs. Dick’s “Hollandaise.”
Put a little butter and flour in a stewpan on the fire; then add a little cream, salt and pepper, also very, very little Worcestershire sauce and the yolks of 2 eggs. Make this into, a custard, and
send very hot to table in a boat.

Notes

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