Eggs with Tarragon.

Blanch for one minute in a sautoire a quarter of a bunch of tarragon-
leaves, drain, and chop them up very fine. Break twelve eggs
into a bowl, add the tarragon, season with a pinch of salt and half a
pinch of pepper, and beat well for four minutes; meanwhile adding
half a cupful of sweet cream. Then make an omelet, as for No. 46,
and royit on a hot serving-dish. Prepare a little roux with flour and
butter (No. 109), moisten with half a pint of strong broth and a glassful
of white wine; skim off any fat that may accumulate on top, and
let it cook slowly for ten minutes. Strain through a fine sieve and
pour it around the omelet; then serve.