Cold Bearnaise Sauce
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Can be cut in squares or shapes and served on chops or steaks.
Presented as published in 1924. 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 Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 70. The excerpt below is the record exactly as published.
Cold Bearnaise Sauce Sauce froide bearnaise 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
Cook this with the app: pantry check, scaling, and the assistant.