Asperges au Sauce Mousseline - Edinburgh Book of Advanced Cookery Recipes, 1933

On the third attempt at making this mousseline sauce I finally got it right. I didn't watch the sauce as it was cooking so it split but on my third attempt I decided to watch the sauce with hawk eyes and not budge from the stove. Jackpot. Mousseline sauce is a variation of Hollandaise sauce in that it contains cream.

The original recipe of only asparagus, toast and mousseline sauce was rather droll but I liked the general idea of the meal and especially to make it into a breakfast jazzed up with fried red onion and bacon.

Look at that deliciously sexy, glossy sauce. I am well chuffed with myself. This is a meal well worth making regularly.