CookEat Recipe
Sauce Hollandaise, Vert-Pré
Sauce Hollandaise, Vert-Pré Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2705. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Printed times are historical guides; record selected safe product, temperature and actual yield. Limites : Actual ingredient weights where unprinted, temperature measurements, finished texture, losses, yield and portions remain unmeasured; preserve the listed controls and historical quantities.
Method
Steps
Step 1
Thoroughly wash TWO AND A HALF OUNCES fresh unsalted butter in clean cold fresh water, amount unspecified; drain and divide into TWO EQUAL parts. Lightly melt ONE half on the range shelf.
Step 2
Pound TWO washed parsley branches, ONE chervil branch, ONE peeled shallot and SIX watercress leaves until quite smooth. Add the UNUSED butter half, pound ONE MINUTE and press through a FINE SIEVE.
Step 3
Place TWO pure pasteurized yolk equivalents, ONE tablespoon vinegar and ONE teaspoon lemon juice in a small pan at the corner of the range. Whisk FIVE MINUTES as a guide; gradually add the melted plain butter DROP BY DROP while whisking until ALL that half is added, then add the green butter LITTLE BY LITTLE while whisking. Remove to the table, mix THREE MINUTES more and press the sauce through a CLOTH. Serve promptly.
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