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Bearnaise Sauce

Take three shallots finely chopped, six pepper-corns, a sprig of thyme, and half a gill of tarragon vinegar, and put all together in a stewpan; cover and boil till well reduced, remove the thyme, add one tablespoonful of white sauce and a little meat glaze. Remove the stewpan from the fire, whisk in four yolks of eggs, and work in four ounces of butter in small pieces. Strain through a pointed strainer or tammy. A little finely chopped tarragon may be added after the sauce is strained. Probable cost, 1s. 3d.