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Chicago cookbook, 1930s?
Page 40
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[illegible] Hollandaise Sauce 1/4 # Butter 3 egg yolks 3 table spoon lemon juice Cut Butter into 6 pieces Put all ingredients together in a small heat resistant bowl or top of Double boiler. Let stand at room temperature for about 45 minutes. Just before serving beat mixture over boiling water (water must not touch pan) for about 1 minute or until it thickens very slightly, beating constantly with a wooden spoon Serve at once. The sauce may curdle if allowed to stand to long.
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[illegible] Hollandaise Sauce 1/4 # Butter 3 egg yolks 3 table spoon lemon juice Cut Butter into 6 pieces Put all ingredients together in a small heat resistant bowl or top of Double boiler. Let stand at room temperature for about 45 minutes. Just before serving beat mixture over boiling water (water must not touch pan) for about 1 minute or until it thickens very slightly, beating constantly with a wooden spoon Serve at once. The sauce may curdle if allowed to stand to long.
Szathmary Culinary Manuscripts and Cookbooks
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