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REMOULADE (another way)

Take the yolks of two eggs boiled hard, about a tea-spoonful of flour of mustard rubbed up with three or four table-spoonfuls of oil; mix these ingredients well, and when they are thoroughly incorporated add two table-spoonfuls of vinegar, and a little pepper, and other flavouring materials according to taste. Remoulade is much employed in making the salad known as mayonnaise.