Saumon à la Hollandaise-Salmon with Hollandaise Sauce
Cook the salmon in your favorite way, boiled, baked or steamed and serve it with the following sauce in a boat:
Take three ounces of butter and two egg yolks and put them in a double boiler over the fire, stirring briskly until the butter is dissolved. Mix in a scant ounce of flour, stir well and add the juice of a lemon, half a pint of milk, a little grated nutmeg and pepper and salt. Stir constantly until the sauce thickens to the consistency of a custard.
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