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Cold Bearnaise Sauce / Sauce froide bearnaise

Serves 4
📖 From Mrs. Ericsson Hammond's salad appetizer cook book ... A carefully composed supplement book containing illustrations, menus, excellent recipes of appetizers, salads, and a variety of different ... (1924)

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Ingredients

  • • None Break four eggs in a small saucepan, add to it the juice of a lemon, one tablespoon of onion juice, a pinch of mustard, pepper and salt; mix well. Melt one cup of butter but do not allow it to get hot

Instructions

Step 1. chopped parsley. Leave the sauce in the ice-box until ready for

Step 2. use, then it can be cut in squares or any shape wanted and served

Step 3. on chops or steaks. It can also be put in a paper bag that holds

Step 4. a fancy tube and make roses out of it, using them for decorations.

Step 5. If for fish it can be served in quarters of lemons. This sauce is

Step 6. also served hot with different meat, egg, or fish dishes.