Frenchside
Béarnaise Sauce
From Chafing dish and casserole cookery, 1908
Presented as published in 1908. 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
Nutrition per serving
408Calories
18 gProtein
16 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories408 kcal
Protein18 g
Carbohydrates16 g
Fiber0.7 g
Sugars7 g
Total Fat23 g
Saturated Fat6.7 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol381 mg
Sodium596 mg
Potassium430 mg
Calcium216 mg
Iron2.9 mg
Magnesium37 mg
Phosphorus339 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.5 mcg
Vitamin C2.8 mg
Vitamin A290 mcg
Vitamin E1.4 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate62 mcg
Choline313 mg
Caffeine0 mg
Water346 g
As published
This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 24. The excerpt below is the record exactly as published.
B6arnaise sauce. Skin and fillet the soles, and trim the fillets ; season with lemon juice, salt and pepper ; fold and place in a gratin dish with the wine, cover with but- tered paper, and cook in a moderate oven for about ten minutes. Trim and wash the spinach and sorrel, and cook in very little salted water till tender ; cool and drain it, and put this in a saute-pan with the butter, and season. When the soles are cooked arrange them neatly on an oblong or round buttered fireproof dish previously lined with the spinach ; pour over the B6arnaise sauce. Heat up in a hot oven, sprinkle with a few drops of meat glaze, and serve. JB^arnalse Sauce. 1 gill bechamel sauce, | gill of wine or tarragon vinegar, £ chopped shallot, a few sprigs tarragon and chervil, 2 yolks eggs, \ gill white wine,
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.