Bearnese Sauce
Take five yolks of eggs, one ounce of butter, a pinch of salt, and one of pepper. Stir, and as soon as the eggs begin to consolidate take the sauce-pan off the fire and add one ounce of butter. Then put the sauce-pan on the fire again and stir in one ounce more butter; repeat this twice, then add one tablespoonful of chopped tarragon, and one teaspoonful of tarragon vinegar. This sauce must be stiff and have the consistency of Mayonnaise.