Any sauce with eggs in it is best
made in a double saucepan, but if
there is not one available put a
Pyrex or china bowl into a small
saucepan half filled with water,
and cook the sauce in this; the
sauce can be served in the bowl in
which it was cooked.
The sauce is made as follows:
In a small saucepan put 2
chopped shallots, a little piece of
parsley, tarragon, thyme, a bay
leaf, and ground black pepper. Add
half a tumbler of white wine, or
half white wine and half tarragon
vinegar. Let this boil rapidly until
it has reduced to 1 tablespoon of