Bearnaise Sauce
A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).
A historical recipe
Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- One-half cup of thick cream sauce
- One teaspoon of grated onion
- Three tablespoons of butter
- One teaspoon of salt
- One-half teaspoon of white pepper
- One-half teaspoon of paprika
- two eggs
- one lemon
Method
- One-half cup of thick cream sauce, Yolks of two eggs, One teaspoon of grated onion, Three tablespoons of butter.
- Blend well, and now add One teaspoon of salt, One-half teaspoon of white pepper, One-half teaspoon of paprika, Juice of one lemon.
- Stir constantly until scalding hot.
- This sauce will not curdle if left standing for a few minutes.
Plating
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