Cook the spinach as given in the method and then when ready to serve, reheat and make the Hollandaise Sauce as follows:
- Five tablespoons of SALAD oil,
- Three tablespoons of vinegar,
- One tablespoon of water,
- One teaspoon of grated onion,
- One-half teaspoon of paprika.
Place in a small Saucepan and bring to the boiling point, and then add the yolk of egg. Stir until thick and then add sufficient salt to taste. Pour over the spinach when ready to serve.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss