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The New Zealand Railways Magazine, Volume 14, Issue 4 (July 1, 1939)

Hollandaise Sauce

Hollandaise Sauce.

To half pint good white sauce add one or two well-beaten eggs and a few drops of vinegar or lemon juice. Allow the sauce to cool a little before adding the eggs. Beat well to prevent the egg curdling. The heat from the sauce will be sufficient cooking for the egg.