Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Tomato Béarnaise Sauce

To Béarnaise Sauce add one fourth cup tomato purée.

Both Béarnaise and Tomato Béarnaise Sauces must be cooked at a low temperature, otherwise the mixture will not be smooth. The sauce should be creamy and of the consistency of [Mayonnaise Dressing].

Bread Sauce

• 2 tablespoons butter
  ½ cup bread crumbs
  2 tablespoons chopped onion
  3 cloves
  bit of bay leaf
  sprig of parsley
  ½ teaspoon salt
  ¼ teaspoon pepper
  1-¾ cups milk
  bit of mace

Scald milk with seasonings, cook twenty minutes, strain; add crumbs and butter, cook twenty minutes, and serve with game.