Sauce Hollandaise from James Beard's New Fish Cookery by James A. Beard
- ground cayenne pepper
-
lemons
- Show all ingredients...
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Poached cod; Poached codfish with various sauces; Codfish soufflé; Broiled halibut; Broiled ling cod; Broiled ocean perch fillets; Baked pompano; Poached redfish; Poached sablefish; Broiled salmon; Poached salmon; Grilled sole; Broiled striped bass; Poached striped bass; Grilled tuna with various sauces; Poached whiting; Poached carp with various sauces; Poached catfish; Quenelles de brochet 1; Poached pike; Poached sucker; Poached trout; Poached whitefish; Mousse of lobster; Angels on horseback
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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