Bearnaise
3 tablespoons butter 6 raw egg yolks 2 shallots 2 tablespoons chervil vinegar 5 peppers 1/2 teaspoon salt Few grates nutmeg 12 tarragon leaves chopped fine 1 teaspoon meat glaze Chop the shallots, cook in vinegar with the crushed peppers; reduce until nearly dry, then cool. Rub into it the egg yolks, beating sharply; then work into it gradually the butter, seasonings, and tarragon leaves. Cook over boiling water, beat briskly; add the meat glaze, drain and serve at once.