Then add the yolks of the eggs; let them thicken in the sauce, but be careful not to curdle them.
Take the pan off the fire, and add the lemon juice and seasoning as required.
Dish the cutlets on a border of mashed potatoes.
Pour the sauce over them, and put a few nicely cooked peas, or other appropriate vegetables, in the middle.
Fillets of Beef à la Béarnaise.
- Ingredients—7 or 8 nice little fillets.
- 1½ oz. of butter.
- Mashed potatoes.
- ½ pint of [brown sauce] (see Sauces), or good gravy.
- Some good [Béarnaise sauce] (see Sauces).
Method.—Fry the fillets in the butter.
Dish them on a border of mashed potatoes.
Pour brown sauce or gravy round them, and put the Béarnaise sauce in the middle of the fillets.