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Royal Sauce

Put four ounces of fresh butter and the yolks of three fresh eggs into a saucepan and stir them over the fire until the yolks commence to thicken, but do not allow them to cook hard. Take the sauce off the fire and stir in by degrees two tablespoonfuls of tarragon vinegar, two tablespoonfuls of Indian soy, one finely-chopped green gherkin, one small pinch of cayenne pepper and a small quantity of salt. When well incorporated keep the sauce in a cool place. When cold serve with fish.