A splendidly decorative dish, Hollandaise Salad makes a delicious hors d’oeuvre or first course for a dinner party.
1 egg yolk, at room temperature
2 teaspoon salt teaspoon dry mustard -1 teaspoon black pepper
1 teaspoon cayenne pepper
5 fl. oz. olive oil
12- tablespoons lemon juice
5 fl. oz. double cream
2 oz. gelatine, dissolved in
1 tablespoons warm water
2 red eating apples, cored and finely chopped
1 celery stalk, finely chopped green pepper, white pith removed, seeded and finely chopped medium-sized potatoes, cooked and chopped
2 hard-boiled eggs, chopped
6 oz. cooked prawns or shrimps, shelled
16 anchovy fillets
10 stuffed ojives, each cut across into
Place the egg yolk, salt, mustard, pepper and cayenne in a medium-sized mixing bowl. Using a wire whisk, beat the ingredients until they are thoroughly blended. Add the oil, a few drops at a time, whisking constantly. Do not add the oil too quickly or the mayonnaise will curdle. After the mayonnaise has thickened the oil may be added a little more rapidly.
Beat in a few drops of lemon juice from time to time to prevent the mayon- BH naise from becoming too thick. When all the oil has been added, stir in the remaining lemon juice. Taste for seasoning and add more salt, mustard or lemon juice if desired. Stir in the cream and gelatine and blend well.
Fold in the apples, celery, green pepper, potatoes, eggs and prawns or shrimps. Pour the mixture into a 2-pint mould or dish. Place the mould or dish in the refrigerator and chill for 3 hours, or until the salad has completely set.
Remove the mould from the refriger-ator. Run a sharp knife around the inside of the mould. Quickly dip the mould in boiling water. Place a chilled serving dish. inverted, over the top of the mould and reverse the two, giving the mould a good shake. The salad should slide out easily.
Arrange the anchovy fillets on top of the salad in a lattice pattern. Place an olive slice in each diamond shape. Serve the salad immediately, or chill until required.
One of the basic sauces made from butter and egg yolks, Hollandaise Sauce is traditionally served with asparagus and salmon. It also accompanies other vegetable and fish dishes.
Great care must be taken to prevent the sauce from becoming too hot as this causes it to curdle. If, in spite of all your care, the sauce does curdle, it may be rescued by immediately whisking into it
2 tablespoons of boiling water. If the sauce is ready too soon, keep it warm by putting the bowl or sauceboat into a bain-marie or bowl half filled with hot water.
1 tablespoons white wine vinegar peppercorns
1 bay leaf
6 oz. butter
3 egg yolks
1 teaspoon salt
In a small saucepan, bring the vinegar, peppercorns and bay leaf to the boil over moderate heat. Reduce the heat to moderately low and simmer the mixture for 10 minutes, or until it is reduced to 1 tablespoons. Pour the vinegar mixture through a strainer into a cup. Set aside. Discard the peppercorns and bay leaf.
In a small mixing-bowl, cream the butter with a wooden spoon until it is soft. In another small heatproof mixing bowl, beat the egg yolks with a wire whisk or wooden spoon to blend them together. Beat in the salt and a heaped teaspoon of the softened butter. Stir in the strained vinegar.
Fill a medium-sized saucepan one-third full with warm water. Put the bowl with the egg yolk mixture into it. Place the pan over very low heat. The water should heat gradually but never come to boiling point. Stir the egg yolk mixture until it begins to thicken.
Add the remaining butter, a teaspoon at a time, stirring constantly. When all the butter has been added, taste the sauce.
Add a little more salt if necessary. If the sauce is too sharp, add a little more butter. If the sauce is too thick, add 1 to
2 tablespoons of cream to dilute it.
Pour the sauce into a warmed sauce-boat and serve.