Washington County News | 1908-06-04 | Page 6 | Bernaise Sauce

bernaise Bern alse sauce excellent to give zest to an Inex pen alve cut of steak shoulder chops ol 01 veal or mutton put halt a minced small onion into a saucepan with a talt spoon of allspice and four tablespoonfuls of tarragon vinegar athla vinegar can be bought at any first class groce let it boll until reduced to halt the quantity beat up the yolks of three eggs and add to the liquid stand the saucepan in a larger saucepan of boiling water on the stove and work in by degrees tour ounces of butter stirring the sauce until it has become thick enough to coat the spoon now strain the add a little pepper and cayenne and a teaspoon of chopped parsley reheat the sauce and serve very hot