In a fragrant sauce for asparagus there is evidence of an early form of hollandaise sauce : `` make a sauce with good fresh butter , a little vinegar , salt , and nutmeg , and an egg yolk to bind the sauce ; take care that it does n't curdle ... '' La Varenne preceded his book with a text on confitures-jams , jellies and preserves-that included recipes for syrups , compotes and a great variety of fruit drinks , as well as a section on salads ( 1650 ) .
In a fragrant sauce for asparagus there is evidence of an early form of hollandaise sauce : La Varenne had earlier ( 1650 ) written a book on confitures-jams , jellies and preserves .