Name: Sauce Bearnaise #1
Ingredients: 1/2 c White wine; 4 tb Tarragon vinegar; 1 tb Finely chopped shallots; 1 pn Chopped taragon; 1 pn Coarse black pepper; 1 pn Salt; 3 Egg yolks; 3/4 c Butter; softened at room temp.; Cayenne pepper; Chopped tarragon; Chopped chervil

So here’s how to avoid hypocrisy in fasting. If at any point, while fasting, you find yourself thinking, “God will love me more…God will surely be impressed with me now!” get in your car and go eat a McDonald’s Quarterpounder! If you are the least way tempted to believe, “God will bless me more…He will have no choice but to regard my righteousness!” go eat the biggest greasiest pizza you can find! If it crosses your mind, “I’m better than others who don’t fast, and I sure hope they recognize it as clearly as I do!” go to an all-you-can-eat smorgasbord!

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs	French	Sauce	4	Servings

INGREDIENTS

1/2	c	White wine
4	tb	Tarragon vinegar
1	tb	Finely chopped shallots
1	pn	Chopped taragon
1	pn	Coarse black pepper
1	pn	Salt
3		Egg yolks
3/4	c	Butter; softened at room temp.
		Cayenne pepper
		Chopped tarragon
		Chopped chervil

INSTRUCTIONS

Place the first six ingredients in the top of a double boiler and boil over
direct heat until reduced by half. Remove from heat, strain, and cool.
Return the wine sauce to the double boiler and add the egg yolks and butter
a little at a time, beating constantly over moderate heat until well
blended. Season with cayenne, tarragon, and chervil.
SCANDIA
SUNSET BLVD., LOS ANGELES.
FOR USE IN KALVFILET OSKAR.
From the <Micro Cookbook Collection of French Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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