This unorthodox method for making hollandaise simplifies and streamlines the process by letting you cook nearly all the ingredients together at once. The resulting sauce is luscious and full-flavored, with a hint of spice from Tabasco sauce. The recipe first appeared in a 1955 edition of the Esquire Cookbook and was published in SAVEURís special feature about butter (May 2008).
French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.