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Lobster, Dressed, with Sauce Piquant

Pick the meat from the body and claws of a freshly-boiled cock lobster, and divide it into neat pieces about half an inch square. Take the yolks of three hard-boiled eggs, pound them well, and mix with them a tea-spoonful of raw mustard, half a tea-spoonful of salt, and half a grain of cayenne. Add very gradually, by drops at first, beating well between every addition, four table-spoonfuls of salad-oil, and afterwards two table-spoonfuls of tarragon vinegar, and a dessert-spoonful of very hot chilli vinegar. This sauce ought to be of the consistency of good cream. Pour it just before serving over the lobster, and garnish with parsley. Time, half an hour to prepare. Probable cost, 2s. Sufficient for three or four persons.