Bearnaise Sauce
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
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 Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "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
- Put some onions to cook in tarragon vinegar and water;
- when they are half done, add more water and throw in a little thyme and a leaf or two of bay;
- let it cook for one hour and pass it through a sieve.
- Melt some butter in a pan and thicken it with flour;
- put your vinegar to it and more water if you think it necessary;
- stir in salt and pepper and the yolks of two eggs or more, according to the quantity that you wish to make.
- Let it get thick, and just as you take it off the fire add a sprinkle of chopped parsley and a pat of butter.
- This is a useful sauce and it well repays the trouble.