Hollandaise sauce from Joy of Cooking (Sixth edition 1975) (page 358) by Irma S. Rombauer and Marion Rombauer Becker

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cheese balls Florentine; Vegetable timbales 1: spinach, broccoli or cauliflower timbale; Fish timbale 1; Uncored artichokes; Artichoke hearts 1; Asparagus 1; Broccoli; Brussels sprouts; Chinese or celery cabbage; Steamed cauliflower; Deep-fried cauliflower; Fern shoots; Stewed okra; Young green onions or scallions; Hearts of palm; Broiling fish; Blue trout (Truite au bleu)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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