[Béarnaise Sauce.]
- Ingredients—1 finely-chopped shalot.
- ½ gill of white sauce.
- 1 tablespoonful of taragon vinegar.
- The yolks of 4 eggs.
- 1 dessertspoonful of finely-chopped parsley.
- Pepper and salt.
Method.—Put the shalot and vinegar into a saucepan; boil until the vinegar has evaporated, but do not let the shalot burn.
Add the eggs and sauce, and mill with a whisk until the eggs are thick.
Add the parsley and pepper and salt.
[BREAKFAST DISHES AND BEVERAGES.]
Oatmeal Porridge.
- Ingredients—½ lb. of coarse oatmeal.
- 1 quart of water.
Method.—Put the water on to boil.