Hollandaise sauce for meat dishes

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration IV. Saucer, s. 105 (falt i det fri)

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Whisk and heat
Whisk everything together cold. Place over the heat and bring to just below the boil, stirring constantly, but do not let the sauce boil.

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