Cream Tarragon Sauce, or Crème à l’Estragon from Mrs A.B. Marshall's Cookery Book by Agnes B. Marsha
Put into a stewpan one ounce of butter, two raw yolks of eggs, four tablespoonfuls of thin cream, a tiny pinch of salt, and three or four drops of lemon juice; stir in the bain marie over the fire ...
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Ingredients
- salt
- lemon juice
- raw yolks of eggs
- cream
- tarragon vinegar
- tarragon
- butter
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