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Marshal's Sauce

Pour one teacupful of green tarragon into a saucepan with one teacupful of white vinegar, a lump of sugar, and one-half saltspoonful of salt, and boil quickly until the vinegar has reduced to half its original quantity; then pour in one teacupful of turned sauce that has been stiffly reduced, and boil it up once; then stir in the yolks of three eggs beaten with a little milk or cream. Continue stirring the sauce by the side of the fire until thick, but do not allow it to boil. Strain the sauce through a fine hair-sieve, return it to the saucepan, mix with it one-fourth pound butter, and work it by the side of the fire until it has dissolved Serve the sauce while it is hot.