1893 - La Cuisine Francaise

Sauce Bearnaise

DDV CULINARY

Vinegar...........1/4 glassful.
Echalotte.........1.
Butter............1/4 lb.
Yolks............3.
Time.--30 minutes.

1st.
Place in a sauce pan 1/4 glass white vinegar (teragon vinegar preferred)
with 1 tablespoonful butter, 1 echalotte, a little pepper,
and boil on bright fire till the vinegar is half boiled down.

2d.
Place the sauce pan on a corner of the range,
add while stirring a little butter and three eggs.

3d.
Place the sauce pan in another larger one, half full of boiling water
and add little by little, and while stirring about two tablespoonsful
butter till the sauce is quite thick.

NOTE.--This sauce is one of the most palatable known, but it will require some practice.