Difference between revisions of ".MjYxMg.MTg5MTQ"
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Take six or eight [[addition]]^ or more [[/addition]] yolks of eggs | Take six or eight [[addition]]^ or more [[/addition]] yolks of eggs | ||
| − | ( | + | (according to the quantity of Sauce |
| + | you want) Beat them well, then add | ||
| + | four spoonfulls of white wine vinegar | ||
| + | and three spoonfulls cold | ||
| + | water, a little nutmeg, pepper and | ||
| + | salt. Boil the whole stirring it | ||
| + | up all the time, 'till it is quite | ||
| + | thick: the put in about a quarter | ||
| + | of a pound fresh butter, [[addition]] ^ and [[/addition]] stir it up | ||
| + | all together. | ||
| + | |||
| + | The Sauce, when made, should be so | ||
| + | thick as almost to admit of a | ||
| + | Spoon, when placed in it, to stand | ||
| + | upright | ||
Revision as of 04:46, 18 June 2018
underline Receipt for making Dutch Sauce /underline
Take six or eight addition^ or more /addition yolks of eggs (according to the quantity of Sauce you want) Beat them well, then add four spoonfulls of white wine vinegar and three spoonfulls cold water, a little nutmeg, pepper and salt. Boil the whole stirring it up all the time, 'till it is quite thick: the put in about a quarter of a pound fresh butter, addition ^ and /addition stir it up all together.
The Sauce, when made, should be so thick as almost to admit of a Spoon, when placed in it, to stand upright
