Behind the French Menu
An entrecote steak with Sauce Béarnaise on the side.
Photograph by courtesy of cweesy.
A grilled Scottish scallop, served with white asparagus, and Sauce Choron.
Photograph courtesy of Todd Mundt
Go on-line to the Biblotech National de France, http://gallica.bnf.fr and there in Le Vrai Cuisinier François, by François Pierre de La Varenne, on page 117 you may read, as I did, the recipe for Asperges à la Sauce Blanche, asparagus with a white sauce. You may also download the whole book as an e-book, without payment, by keeping to a few simple rules.