Cook and dress ten ears precisely as in the last, omitting the eggs, put
half a pint of white sauce (No. 7) in a stewpan with half the quantity
of white stock, and let it reduce one third; then have ready two ounces
of butter, with which you have mixed a teaspoonful of chopped tarragon,
one of chopped chervil, one of chopped parsley, and two of tarragon
vinegar; season with a little pepper and salt, mix it with the sauce,
stir over the fire till hot, but do not let it boil, sauce over and
serve.