GREEN DUTCH SAUCE, or HOLLANDAISE VERTE

Ingredients

• 6 tablespoonful Béchamel, No. 367
• seasoning to taste of salt and cayenne
• a little parsley-green to colour
• the juice of 1/2 a lemon

Instructions

1. Put the Béchamel into a saucepan with the seasoning, and bring it to a boil.
2. Make a green colouring by pounding some parsley in a mortar, and squeezing all the juice from it.
3. Let this just simmer, when add it to the sauce.
4. A moment before serving, put in the lemon-juice, but not before; for otherwise the sauce would turn yellow, and its appearance be thus spoiled.