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; mean-while adding half a cupful of sweet cream. Then make an omelet, as for No. 450, and roll it on a hot serving dish. Prepare a little roux with flour and butter (No. 135), 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.