Dutch sauce as eaten in Holland, or beurre fondu

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Melt butter in a saucepan.
  2. Flavour with a pinch of pepper, a pinch of salt, and the squeeze of a lemon.
  3. Allow the sauce to settle over the fire.
  4. Pour the sauce free from the sediment at the bottom of the pan into a piping hot metal sauce-boat.
Original Text
Dutch sauce as eaten in Holland, or beurre fondu. by some considered the veritable hollandaise, is butter plainly melted in a saucepan, flavoured with a pinch of pepper, a pinch of salt, and the squeeze of a lemon ; this is allowed to settle over the fire, and is then poured free from the sediment at the bottom of the pan into a piping hot metal sauce-boat. No sauce is more admirable with fried fish, asparagus, seakale, celery (boiled), celeriac, cardoons, salsify, &c.
Notes
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