However , `` Larousse Gastronomique '' states that , `` in former times fish ' à la hollandaise ' was served with melted butter '' ( implying that at one time egg yolks were not a part of the designation , hollandaise ) .
However , `` Larousse Gastronomique '' states that , `` in former times fish ' à la hollandaise ' was served with melted butter '' ( implying that at one time egg yolks were not a part of the designation ) .