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Hollandaise Salad Cream
1/2 pint of good white wine vinegar. 1/2 pint scant of water. 8 ounces of butter. 12 yolks of eggs. 1 tablespoonful made mustard. A pinch of cayenne.
Jessup Whitehead's American Pastry Cook — the hotel pastry trade's own manual, in hundreds of numbered recipes.
Home › Recipes › Hollandaise Salad Cream
1/2 pint of good white wine vinegar. 1/2 pint scant of water. 8 ounces of butter. 12 yolks of eggs. 1 tablespoonful made mustard. A pinch of cayenne.