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Classic
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page 123
Cream the flour and butter till perfectly smooth, and stir into the milk until
it thickens.
Have the capers in the sauce-dish and pour the sauce over them. Serve hot.
FISH SAUCE (No. 2)
V. C. G.
Make mayonnaise of yolks of 2 eggs and oil. Add 1 teaspoon of Worcestershire
sauce, 1 grated onion, salt and pepper, and 1 tablespoon of lemon juice, chopped
parsley, and pinch of cayenne pepper.
HOLLANDAISE SAUCE
St. Nicholas Hotel
Melt slowly 1/2 pound of best butter. Put 5 yolks of eggs in a saucepan with a
lump of butter the size of an English walnut. Stir briskly with an egg-beater on
medium hot place on range. Add a little melted butter, and as soon as it
thickens, add gradually more melted butter (like oil for mayonnaise) till the
half pound is used. The sauce should be thick. Season to taste, and add a few
drops of lemon juice.
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