Mock Hollandaise Sauce
Ingredients
- 1/2 cup butter, (1/4 pound)
- 1 cup flour, (1/4 pound)
- 1 1/2 quart evaporated milk
- 4 teaspoon salt
- 1 teaspoon cayenne pepper
- 16 egg yolks
- 1 pint butter, (1 pound)
- 1/2 cup lemon juice
Directions
- Prepare a white sauce of the 1/2 cup butter, the flour, milk, salt, pepper and cayenne.
- Remove from beat and stir in beaten egg yolks.
- Add the 1 pound butter bit by bit, then the lemon juice.
- May be served with fish, or is an excellent sauce or broccoli or asparagus.
Other Information
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Sauce
Ingredients: butter, flour, evaporated milk, salt, cayenne pepper, egg yolk, lemon juice
Equipment: measuring cups, measuring spoons
See Also
Creamed Lobster on Toast
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Ingredients: lobster, flour, butter, milk, cayenne pepper, lemon juice, egg yolk, salt, toast
Equipment: measuring cups, measuring spoons, stove
Cooked Salad Dressing
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Sauce
Ingredients: flour, salt, mustard, sugar, cayenne pepper, egg yolk, butter, milk, vinegar
Equipment: double boiler, measuring spoons, measuring cups
Swedish Cold Salmon
Author: Mrs a H Lofgren
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: salmon, sugar, , spice, lemon juice, salt, egg yolk, butter, mustard, flour, salad dressing, milk, whipped cream
Equipment: measuring cups, measuring spoons, knife, stove, pot
Coconut Drop cookies
Author: M Faith McAuley, Mary Adele Wood
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Dessert
Ingredients: butter, sugar, flour, baking powder, salt, egg, lemon juice, evaporated milk, coconut
Equipment: baking sheet, oven, measuring spoons, measuring cups, sifter
Cream of Corn Soup
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Soup
Ingredients: butter, onion, green pepper, flour, salt, cayenne pepper, water, corn, evaporated milk
Equipment: measuring cups, measuring spoons, pot
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove