| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dutch | Penndutch, Sauces | 1 | Servings |
INGREDIENTS
| 1/2 | c | Butter |
| 1 | tb | Lemon juice |
| 2 | Egg yolk | |
| 1/4 | ts | Salt |
| 1 | ds | Pepper |
| 1/3 | c | Water, boiling |
INSTRUCTIONS
Divide butter in 3 parts. Put one piece of butter, with lemon juice and egg yolks in the top of a double boiler. Cook over boilig water, stirring constantly with a wire whisk. As the butter melts, add a second piece. As mixture starts to thicken, add the third piece of butter. Add the water and cook for 1 minute. Remove from fire and add seasonings. Should the mixture curdle, add 2 Tbsp boiling water, drop by drop. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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