Hollandaise Sauce and Hollandaise Mousseline Sauce

Reduce half a gill of vinegar into which a coffeespoonful of white pepper corns has been added; remove it from the fire, and pour in about half a gill of cold water, five egg-yolks, two ounces of butter, salt, and grated nutmeg; set this saucepan into a larger one containing boiling water, or simply on a very slow fire; stir the contents constantly with a wire-egg beater, and as soon as the sauce becomes consistent add fresh butter divided into small pats, until six ounces have been consumed; squeeze in the juice of one lemon, more or less, according to taste, and if the sauce be too thick add a little more water to it; then strain it through a tammy (No. 159), pour it in the vessel described in Fig. 171, put it in a bain-marie not too hot, then stir it again constantly for a few minutes and serve.

Hollandaise Mousseline.—Reduce one gill of vinegar, with a few grains of pepper; take it off the fire, and when the liquid is nearly cold mix in with it five egg-yolks, beating them well with a wire whip, then add five ounces of fresh butter, salt, and nutmeg; set the saucepan over a slow fire, stir the preparation rapidly until the butter is melted, then strain the sauce through a sieve or tammy into another saucepan; set this one into another containing boiling water and keep it on the side of the range, working the sauce incessantly until it is thick and frothy, adding little by little a quarter of a pound of butter, and one pint of well-drained whipped cream; it is now ready to be served.