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White Sharp Sauce

Take a little white stock, and flavour it pleasantly with two or three mushrooms, a bunch of parsley, and some young onions. Strain it, thicken with white thickening, and boil till smooth. Stir into it a little tarragon vinegar to flavour it pleasantly, and add salt and cayenne, together with a small proportion of cream, and just before serving stir into it until dissolved a small piece of fresh butter. When a very rich sauce is required, the well-beaten yolks of one or two eggs may be added. Beat the eggs in a bowl. Let the sauce cool a little, then stir a table-spoonful of it into the eggs, and add the rest gradually. Stir the sauce over the fire for a minute or two, but on no account allow it to boil; then serve.