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Hollandaise-Bien Sauce

Place in an enamelled saucepan one teaspoon freshly crushed whole white pepper, one sound shallot, one small branch each fresh parsley and chervil and the rind of a quarter sound lemon. Pour in three-quarters gill good vinegar, let slowly reduce on fire to one-fourth the quantity, strain through cheesecloth into a bowl, add two fresh egg yolks and sharply whisk for a minute. Place in a saucepan containing boiling water up to half the height of bowl, and briskly whisk yolks for three minutes. Pour in drop by drop a half gill hot clarified butter, sharply whisking while adding, also drop by drop three tablespoons thick cream, whisking briskly meanwhile. Season with two saltspoons salt, half saltspoon cayenne, mix well, strain sauce through cheesecloth into a sauce bowl and serve.