Recipe: Bearnaise Sauce

  • One-half cup of thick cream Sauce,
  • Yolks of two eggs,
  • One teaspoon of grated onion,
  • Three tablespoons of butter.
  • Blend well, and now add
  • One teaspoon of salt,
  • One-half teaspoon of white pepper,
  • One-half teaspoon of paprika,
  • Juice of one lemon.

Stir constantly until scalding hot. This Sauce will not curdle if left standing for a few minutes.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss