Bercy Sauce (Sauce a la Bercy)

Ingredients

• Half cup stock or bouillon
• yolks of four eggs
• juice of a small onion
• juice of a half lemon
• three tablespoons sherry
• pepper
• salt
• half cup melted butter
• some chopped parsley

Method

1. 1

   Put the yolks in a saucepan; add the onion, lemon juice, sherry, pepper and salt; mix well; add the broth; put on stove — stirring all the time (take care not to let it curl).

2. 2

   When it begins to thicken, take off; add the melted butter (a little at a time, as when making mayonnaise dressing, beating it well); then add the chopped parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 463. The excerpt below is the record exactly as published.

Bercy Sauce ( Sauce a la Bercy ) Half cup stock or bouillon [if for fish, use fish broth], yolks of four eggs, juice of a small onion, juice of a half lemon, three table¬ spoons sherry, pepper, salt, half cup melted butter, and some chopped parsley. THE SWEDISH, FRENCH, Put the yolks in a saucepan; add the onion, lemon juice, sherry, pepper and salt; mix well; add the broth; put on stove — stirring all the time (take care not to let it curl.) When it begins to thicken, take off; add the melted butter (a little at a time, as when making mayonnaise dressing, beating it well); then add the chopped pars¬ ley. Sauce for different kinds of meat and fish dishes. Truffle Sauce ( Sauce aux Truffes ) a la Parisienne Take one cup strong rich consomme, color with kitchen bouquet, flavor with sherry, put on stove to boil. In the meantime, dissolve one large tablespoon cornstarch in half cup cold water, add to the consomme, let simmer; add a large tablespoon butter, skim; then add some chopped truffles and more sherry to taste. This sauce is served around different kinds of broiled meats — such as fillets, chateaubriands, sweetbreads, etc. Cardinal Sauce ( Sauce Card inale ) Make a white cream sauce; flavor with sherry and lemon juice, and color with lobster coloring. Gimo Sauce (Sauce a la Gimo ) Put the fish bones with three cups of water in a saucepan on stove, add a little pepper and salt, cook about fifteen minutes, then strain the juice. In the meantime, have ready four small onions, one dozen mushrooms (washed and peeled), and two artichoke bottoms (cut in small quarters). Put these ingredients into the fish broth, cook about fifteen minutes. In the meantime, dissolve two tablespoons flour in some water, thicken the sauce, add a tablespoon butter and three tablespoons sherry

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