Taste from the past – Bernaise Sauce from 1900 recipe

(Transcribed from The Centreville Press April 5, 1900, Centreville, Alabama)


Stir in a saucepan over the fire until jellylike the yolks of two eggs, two tablespoonfuls each of stock and oil; take from the fire; add slowly half a tablespoonful of tarragon vinegar, one chopped olive and half a tablespoonful each of finely chopped parsley and capers. Serve cold.