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Hollandaise Sauce

Place in a small enamelled pan one light tablespoon freshly crushed whole white pepper, add four tablespoons good vinegar (tarragon vinegar is the best), one good teaspoon fresh lemon juice, four leaves thoroughly washed and drained parsley and four leaves well-washed and drained chervil. Set the pan on the corner of the range and let slowly reduce to one-half the quantity, gently mixing once in a while. Then press it through a cheesecloth into a bowl, crack in one fresh egg yolk, sharply mix with a whisk for one minute; then carefully drop in drop by drop one gill hot melted (good) butter, briskly and continually mixing with the whisk while adding it. Season with two saltspoons salt and half saltspoon cayenne pepper, briskly whisk for one minute longer. Press through a cloth into a saucebowl and serve.