Add the stock.
Stir and cook well.
Then stir in the cream; let it boil in the sauce; and add lemon juice, pepper, and salt.
Strain through a tammy-cloth.
Milk may be substituted for the white stock, if more convenient. To flavour it, a small piece of carrot, turnip, and onion, and 6 button mushrooms should be boiled in it.
Sauce Hollandaise.
- Ingredients—¼ pint of plain white sauce.
- The yolks of 4 eggs.
- A little cayenne pepper and salt.
- A few drops of lemon juice, or taragon vinegar.
Method.—Put the white sauce and eggs into a jug, which must be placed in a saucepan of boiling water.
Stir until the mixture thickens, being careful it does not curdle.
When quite ready, add the lemon juice or vinegar.