Put into a small stewpan one teaspoonful of chopped shallots, two ounces of chopped tarragon stalks, three ounces of chervil, each a pinch of mignonette pepper and salt, and four tablespoonfuls of vinegar. Reduce the vinegar by two-thirds, take off the fire, let the stewpan cool a little, and add the yolks of five eggs. Now put the stewpan on a slow fire and gradually combine with the yolks six ounces of melted butter. Whisk the sauce briskly, so as to ensure the cooking of the yolks, which alone, by gradual cooking, effect the liaison of the sauce.

When the butter is combined with the sauce, rub the latter through a sieve, and finish it with a teaspoonful of chervil parings and chopped tarragon leaves. Complete the seasoning with a suspicion of cayenne. This sauce should not be served very hot, as it is really a mayonnaise with butter. It need only be tepid, for it would probably turn if it were overheated. Serve with grilled butcher's meat and poultry.