Cream Tarragon Sauce, or Crème à l’Estragon


Put into a stewpan one ounce of butter, two raw yolks of eggs, four tablespoonfuls of thin cream, a tiny pinch of salt, and three or four drops of lemon juice; stir in the bain marie over the fire till the sauce thickens, then add a teaspoonful of tarragon vinegar and strain it through a strainer or tammy; mix in a light sprinkling of chopped tarragon and use. This sauce will be found nice to serve with fillets of soles, whitings, &c., for breakfast, luncheon, or dinner.