Frenchsidevegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sauce Bearnaise
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Presented as published in 1907. 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 King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 16. The excerpt below is the record exactly as published.
Sauce Bearnaise. Beat the yolks of 5 eggs in a saucepan, and add i tablespoonful of butter and a pinch of salt; stir the eggs over a slow fire till they begin to thicken, then take them off and stir in two more tablespoonfuls of butter; continue stirring at the side of the fire till the butter is dissolved. Season the sauce with a little chopped fine herbs and parsley, and then stir in i tablespoonful of French vineg'ar
Cook this with the app: pantry check, scaling, and the assistant.