Читать книгу How to Cook Fish - Reed Myrtle - Страница 31
BEARNAISE SAUCE—III
ОглавлениеBeat the yolks of two eggs very light and put into a double-boiler. Add gradually three tablespoonfuls of olive-oil, then the same quantity of boiling water, then one tablespoonful of lemon-juice. Season with salt and cayenne and serve immediately.