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Béarnaise Sauce

A historical recipe from The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905).

A historical recipe

The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Project Gutenberg eBook #29007.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Digitised by Project Gutenberg, eBook #29007 (https://www.gutenberg.org/ebooks/29007). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

France. Associated with France by curated dish list: béarnaise (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Ingredients--1 finely-chopped shalot.
  2. ½ gill of white sauce.
  3. 1 tablespoonful of taragon vinegar.
  4. The yolks of 4 eggs.
  5. 1 dessertspoonful of finely-chopped parsley.
  6. Pepper and salt.
  7. Method.--Put the shalot and vinegar into a saucepan;
  8. boil until the vinegar has evaporated, but do not let the shalot burn.
  9. Add the eggs and sauce, and mill with a whisk until the eggs are thick.
  10. Add the parsley and pepper and salt.