Bearnaise Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Chop the shallots and mince the garlic very fine. Blend the butter and flour, or take a good tablespoonful of Glace, and moisten with a tablespoonful of White Wine and good Consomme Blanc, till you...
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Ingredients
- 6 Shallots
- ½ Clove of Garlic
- ½ Gill of French Vinegar
- A Tablespoonful Each of Flour and Butter
- The Yolks of 4 Eggs
- A Tablespoonful of Glace
- A Tablespoonful of White Wine
- A Tablespoonful of White Consomme
- A Grated Nutmeg
- The Juice of a Lemon
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