Béarnaise Sauce

6 egg yolks
1 tbsp. tarragon reduction
1 shot Tabasco
juice of 1 lemon
18 oz. clarified butter
salt & Pepper
pinch of chopped parsley
1/4 cup white wine

Whisk yolks, tarragon & wine until pale ribbon state is achieved. Slowly warm the clarified butter and whisk until thick. Add the remaining ingredients- season to taste.

Korendakage (Currant Cake)

I cup dried currants
1 cup soft butter
2 1/2 cups sugar
6 egg yolks
3 3/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
6 egg whites
dry bread crumbs

Cover currants with cold water and let soak 1 hour. Cream butter and sugar until light. Beat egg yolks and add. Add the drained currants and mix well. Sift flour, baking powder and salt together and add alternately with milk, beating well after each addition. Whip the egg whites until stiff and fold it. Pour into 2 buttered 9 inch layer-cake pans which have been lined with finely rolled bread crumbs. Bake 1 hour in a preheated 350 oven.