SC - Hollandaise sauce

[Ian van Tets]

Um.  Having spent most of my cooking life immersed in either the 
self-sufficiency side of things or in South-East Asian food, what 
_is_ hollandaise?  Some vague and therefore probably totally 
erroneous idea is floating around my head saying it might be a butter 
and mustard sauce.  Would sauce Robert do as a period substitute?  

When we discussed this sauce some months ago, a similar sauce (no 
lumpy bits) was quoted from the Menagier, which ran 'sole...should be 
...washed and put in the pan, with salt on them and water, then put 
on to cook, and when nearly done add parsley;  then cook again in the 
same liquid;  then eat ... in a sauce of old verjuice, mustard and 
butter heated together.'

We did this just recently, and I really enjoyed it, and I loathe 
mustard as a rule.

Cairistiona
*****************************************************
Dr. Ian van Tets
Department of Zoology
University of Cape Town
Rondebosch 7701
Republic of South Africa

ph: +27 +21 650 3641 or 650 3605 (w), 650 3301 (fax),
    +27 +21 689 7839 (h)

e-mail: ivantets at botzoo.uct.ac.za
  (also attached to Excite-PAL using this e-mail address)
*****************************************************

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================