Dutch Sauce from Modern Cookery for Private Families by Eliza Acton
Put into a small saucepan the yolks of three fresh eggs, the juice of a large lemon, three ounces of butter, a little salt and nutmeg, and a wineglassful of water. Hold the saucepan over a clear fi...
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Cooking tools:
- Saucepan
- Stove
- Whisk
- Grater
- Citrus press
- Measuring spoon
Ingredients
- juice, 1 lemon
- little salt and nutmeg
- butter, 3 oz.
- Yolks of eggs, 3
- cayenne at pleasure.
- water, 1 wineglassful
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