Dutch sauce

—this is very similar to allemande sauce. Take half a pint of good butter sauce, make it thoroughly hot, add two yolks of eggs, taking care that they do not curdle, a little pepper and salt, a suspicion of nutmeg, and about a tablespoonful of tarragon vinegar. Some persons instead of using tarragon vinegar add a little lemon juice, say the half of a fresh lemon to this quantity, and half a dozen fresh tarragon leaves, blanched—that is, dipped for a few seconds in boiling water—and then chopped very fine. The tarragon vinegar is much the simplest, as it is very difficult to get fresh tarragon leaves unless one has a good garden or lives near covent garden market.