Reference > Farmer's Cookbook > FISH AND MEAT SAUCES > Sauce Béarnaise
  Lobster Sauce II Sauce Trianon  
CONTENTS · BIBLIOGRAPHIC RECORD

Sauce Béarnaise

To Hollandaise Sauce II add one teaspoon each of finely chopped parsley and fresh tarragon or one-half tablespoon tarragon vinegar.

Served with mutton chops, steaks, broiled squabs, smelts, or boiled salmon.


CONTENTS · BIBLIOGRAPHIC RECORD
  Lobster Sauce II Sauce Trianon  
 
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