| 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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