3    Eggs, separated
1/4 c  Christian brothers
1/4 ts Salt
1 pn Cayenne
3/4 c  Butter

uterne Place egg yolks, wine and seasonings in blender. Heat butter to
foaming hot. Blend egg yolk mixture at high speed for 2 seconds; uncover
and pour butter into mixture while still blending at high speed. Fold in
stiffly beaten egg whites and serve immediately or keep warm by placing
container in warm water. Serve over cooked asparagus, broccoli or with eggs
benedict. Approximately 1 1/2 cups.