Sauce Béarnaise.—Put into a pan three or four shallots, some roughly crushed allspice or black peppercorns, as you please, and a tiny bit of mace, pour to this a gill of tarragon vinegar and half a pint of water, and allow it to boil-in to half; then strain and leave it till cold. Strain three or four eggs into a pan, and stir them over a slow fire with enough of the above liquid to produce a rich custard, then stir in bit by bit 2oz. of fresh butter, and when these have all been worked in, sprinkle in a tea-spoonful of minced tarragon, and serve. This sauce should be made just as it is wanted, as it oils if it has to stand; still, as accidents will happen, it will keep fairly good for twelve or fifteen minutes if stood in the bain-marie; whilst if it oils, the addition of a tiny knob of ice in summer, or a little cold water in winter, will often bring it back to fairly good condition. This sauce should be like mayon-naise in appearance and consistency. Indeed, it is often called “hot mayonnaise.”