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Tarragon Sauce

Put a few branches of green tarragon and one wineglassful of white wine vinegar into a saucepan, and boil for about ten minutes; then add four tablespoonfuls of veloute sauce, and the yolks of two eggs to thicken. Pass the liquor through a fine hair-sieve or cloth into a basin, add a few leaves of tarragon, blanch them, and cut them up rather small. Flavor with lemon juice, and season to taste with salt and pepper. The sauce is then ready for use and should accompany boiled fowl.