pescatariannut-freesoy-free

Bearnaise

Name: Bearnaise
Yield: 1 servings
Ingredients: half a teaspoonful of flour; a little butter; moisten with mushroom juice; the yolks of one or two eggs; beaten up in cream; a few mushrooms; truffles chopped up fine; some essence of anchovy; the juice of a lemon

From The thorough good cook, 1895

Serves 1

Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 179. The excerpt below is the record exactly as published.

Bearnaise. Mix half a teasp)Oonful of Hour with a little butter. Moisten with mushroom juice, and let it boil for a fcnv minutes; thicken with the 3'olks of one or two eggs beaten up in cream. Add a few mushrooms, truffles chopped up fine, some essence of anchovy, and the juice of a lemon

Cook this with the app: pantry check, scaling, and the assistant.