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Bearnaise Sauce

Yolks of four eggs 4 tablespoonfuls of olive oil Dash of cayenne 1/4 teaspoonful of salt 4 tablespoonfuls of hot water 1 tablespoonful of tarragon vinegar Beat the yolks until creamy, add the water and oil, stand the bowl in a pan of boiling water, and stir until the eggs (82) thicken. Take from the fire and add the vinegar, salt and pepper; mix well, and stand away to cool.

This is most delicious, and may be served with broiled steaks, smelts, or lobster chops.