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(Sauces For Fish And Vegetables) - (The International Jewish Cook Book)

There are several ways of making Bearnaise sauce. This is one very
simple rule: Bring to the boil two tablespoons each of vinegar and
water. Simmer in it for ten minutes a slice of onion. Take out the onion
and add the yolks of three eggs beaten very light. Take from the fire,
add salt and pepper to season, and four tablespoons of butter beaten to
a cream, and added slowly.
Quick Bearnaise Sauce --Beat the yolks of four eggs with four
tablespoons of oil and four of water. Add a cup of boiling water and
cook slowly until thick and smooth. Take from the fire, and add minced
onion, capers, olives, pickles, and parsley and a little tarragon

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Take a tablespoonful of flour and three of water; make it boil and add
the yolks of three eggs; melt one-half pound of butter and beat it gently
into your first mixture, add salt, the juice of half a lemon and a pinch
of grated nutmeg. Keep the sauce very hot in a _bain-marie_ or in a
double saucepan. If you have neither, keep it in a large cup placed in a
saucepan of hot water.
[_Mrs. Emelie Jones_.]

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