No. 467 — Dutch Sauce (Historical Hollandaise)
English historical translation of Molokhovets recipe No. 467 from the 1901 Russian cookbook, retaining original methods and measures.
About half an hour before serving, put ½ Russian pound of butter in a small enamel saucepan over a gentle heat. Stir constantly with a spatula until melted and very hot.
At the same time gradually sprinkle in two heaped teaspoons of flour and gradually pour in one glass of strained white broth seasoned with ½ teaspoon of salt. When the sauce thickens, increase the heat and let it boil thoroughly.
Remove immediately from the heat and, stirring vigorously, beat in one raw egg yolk already mixed with the juice of ½ lemon. Strain at once through a metal sieve directly into a sauceboat and serve immediately.
Serve with boiled fish, cauliflower, shelled green peas, asparagus, artichokes and similar vegetables.
To provide
½ Russian pound of butter 2 heaped teaspoons of flour 1 glass of broth | Juice of ½ lemon 1 egg yolk ½ teaspoon of salt |