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Kuan, now this gets interesting...
My German edition of "Le guide culinaire" (Kochkunstfuhrer) does not include Hollandaise. Espagnole, the ground sauces, compound butters, but no Hollandaise, or any other variation of it.
I was scratching my head as to why the Swiss clarify the butter for holly, and I have my answer--Pauli says to. "Lehrbuch der Kuche" or "Classical cooking the modern way" is the standard textbook for all Swiss cooks--has been for about 50 years now. No one deviates from that book...
My German edition of "Le guide culinaire" (Kochkunstfuhrer) does not include Hollandaise. Espagnole, the ground sauces, compound butters, but no Hollandaise, or any other variation of it.
I was scratching my head as to why the Swiss clarify the butter for holly, and I have my answer--Pauli says to. "Lehrbuch der Kuche" or "Classical cooking the modern way" is the standard textbook for all Swiss cooks--has been for about 50 years now. No one deviates from that book...