HOLLANDAISE SAUCE I
(Boston Cooking-School Cook Book, 1896)
1/2 cup butter.
Yolks 2 eggs.
1 tablespoon lemon juice.
1/4 teaspoon salt.
Few grains cayenne.
1/3 cup boiling water.
Put butter in a bowl, cover with cold water and wash, using a spoon.
Divide in three pieces; put one piece in a saucepan with yolks of eggs and lemon juice, place saucepan in a larger one containing boiling water, and stir constantly with a wire whisk until butter is melted; then add second piece of butter, and, as it thickens, third piece.
Add water, cook one minute, remove from fire,
then add salt and cayenne.