Recipes > Sauces & Spreads > Bearnaise Sauces > Sauce Béarnaise

Sauce Béarnaise

Instructions

To Hollandaise Sauce II add one teaspoon each of finely chopped parsley and fresh tarragon. Served with mutton chops, steaks, broiled squabs, smelts, or boiled salmon.

Print

Print recipe/article only

Source

The Boston Cooking-School Cook Book (1896).


comments powered by Disqus