Recipe for...Salmon With Hollandaise Sauce


Recipe for... salmon recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Salmon With Hollandaise Sauce This recipe is rated : 0 Recipe Ingredients 3 cup water 1 tsp salt 4 black peppercorns 3 lemon slices 3 parsley sprigs 1 onion, sliced 1 bay leaf 2 lb Salmon steaks Hollandaise Sauce: 3 egg yolks 1 tbsp lemon juice 1/2 cup butter Cooking Procedures Stir the egg yolks and lemon juice vigorously in a 1 1/2-quart saucepan. Add 1/4 cup of the butter and stir over very low heat, stirring constantly, until the butter is melted. Add the remaining butter. Continue stirring vigorously until the butter is melted and the sauce is thickened. Serve hot or at room temperature. Cover and refrigerate any remaining sauce. To serve again, stir in a small amount of hot water. Prepare the Hollandaise Sauce. Heat the water, salt, peppercorns, lemon slices, parsley, onion, and bay leaf to boiling, in a 12-inch skillet then reduce the heat. Cover and simmer 5 minutes. Place the salmon steaks in the skillet, adding water if necessary to cover the steaks. Heat to boiling and then reduce the heat. Simmer uncovered 12 to 15 minutes or until the fish flakes easily with a fork. Serve with the Hollandaise Sauce.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: age. Allspice and cinnamon. 1 ripe cucumber. Chop first five ingredients in food chopper, making it rather coarse. Add salt, put in flour sack and let drain over night. In the morning press gently with hands, put in a dish and pour over other ingredients which have been boiled and cooled. Mrs. E. G. Witter. 177 SUBSTITUTES CONSERVATION RECIPES I SUBSTITUTES BUTTER AND FATS Household Science Department, Berkeley Schools. Bertha C. Prentiss, Supervisor. REFERENCES J Fats and Their
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