RSVP TDB-2 - Manual (Page 2)

Double Boiler Recipes
Chocolate Icing:
3½ oz. semisweet chocolate 2½ Tbl. butter, cut into pieces
½ c. confectioners' sugar, sifted 2 Tbl. cold water.
Melt the chocolate in the upper insert pan of the double boiler over hot, not boiling, water.
Add sugar and butter to the melted chocolate, stirring until smooth. Remove the upper
insert pan from the heat and add the cold water, 1 Tbl. at a time. Use the icing while luke-
warm to spread smoothly on a cake.
Hollandaise Sauce
4 egg yolks 1 Tbl. water
3½ Tbl. lemon juice 1 c. butter, melted
1 pinch ground white pepper ¼ tsp. salt.
1 /
8
tsp. Worchestershire sauce
In the upper insert pan of the double boiler, over hot, not boiling water, whisk together egg
yolks, lemon juice, white pepper, Worchestershire sauce and 1 Tbl. water. Add the melted
butter to the egg yolk mixture 1 or 2 Tbl. at a time while whisking yolks constantly. Con-
tinue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Cover
pan with lid to keep sauce warm until ready to serve.
OFDB/TDB 10-2005