Evening Republican, Volume 15, Number 256, Rensselaer, Jasper County, 30 October 1911 — Sauce Hollandaise [ARTICLE]

Sauce Hollandaise

Measure one-half cupful of butter —put in a bowl and bent to a cream. Add the yolks of four eggs, one at a time, beating stpadlly until the mixture is thick and creamy. Add the juice of half a lemon, one-half teaspoonful of salt and paprika/ Put over hot water and add slowly one cupful of hot water. Stir steadily until the sauce is of the consistency of thick cream. Remove from the fire and continue stirring for a. few moments before serving. : w