The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Hollandaise Sauce

• ¹⁄₂ cup butter
• Yolks of two eggs
• 1 tablespoon lemon juice
• ¹⁄₄ teaspoon salt
• Cayenne pepper
• ¹⁄₂ cup boiling water

Rub the butter until soft and creamy, add the egg yolks, lemon juice, and seasoning, and rub them till blended, then pour on the boiling water and stand the covered bowl, containing the sauce, on a rack over a cooker pail of boiling water and put it into a cooker for three minutes; or cook it on the stove over hot water as soft custard, stirring it constantly.