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LOBSTER SALAD (another way)

Arrange the lobster and the salad as in the last recipe. Boil two eggs until quite hard. Let them get cold, then cut the white part into slice, and lay them on the top of the salad, with a table-spoonful of bruised capers. Rub the yolks smoothly with the back of a spoon; mix with them a raw egg, well beaten, a tea-spoonful of mixed mustard, salt, pepper, and sugar, a shallot finely minced, and four table-spoonfuls of salad-oil. The oil must be added in very small quantities at first, and the mixture well beaten between each addition. When well mixed and quite smooth, add one table-spoonful of tarragon vinegar, and, if the sauce is not sufficiently acid to suit the taste, add another spoonful of white wine vinegar. Toast three slices of the crumb of bread, cut them into small triangular pieces, butter them, spread a little caviare upon them, and put them round the salad. Pour the sauce over, and serve. Time to prepare, an hour. Probable cost, 3s. to 5s. Sufficient for six or eight persons.