o Steak Berna'lse. As tho delicious French sauco requires re-quires closo attention in its making, It Is safer to havo butter creamed and tho egg beaten beforo commencing commenc-ing to broil tho steak. Tho rest of tho process can bo attended to whilo tho meat is cooking. Rub in a small bowl four rounded tablcspoonfuls of buttor until creamy, adding a sifting of paprika pap-rika and half a teaspoonful salt. Beat tho yolks of four eggs In a small saucepan sauce-pan and set ono . sldo. In another saucepan put four tablcspoonfuls each hot water and tarragon vinegar with a slico of onion and cook until reduced one-half. Strain out tho onion, add tho hot vinegar to tho beaten egg yolks, little by little, set tho pan over the flro in a hot water bath and stir rapidly as tho egg thickens. As soon as creamy and thick tako from tho fire, add a portion of tho creamed butter, incorporate thoroughly, add moro of tho butter, and so on until all is in and well blended. Then pour at onco over a hot broiled sirloin or tenderloin steak. When fresh tarragon cannot bo obtained a little of the flno minced herb Is added Just beforo serving. serv-ing. Minced parsley or chives aro also sometimes used and garlic may be substituted for the onion. o