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Remoulade-French Salad Dressing

This sauce is very much like an ordinary English salad-dressing, and is used in the same way. It is also an excellent accompaniment to chops or cold meats of various kinds. To make it, boil three eggs till hard. Throw them into cold water, strip off the shells and the whites of the eggs, and pound the yolks in a mortar, with a dessert-spoonful of mustard and a little salt and cayenne. When these ingredients are thoroughly blended, and the paste is quite smooth, add, first by drops and afterwards by tea-spoonfuls, three table-spoonfuls of olive oil, and beat the sauce well between every addition. When it is quite thick, add the yolk of a raw egg, and afterwards, very gradually, one table-spoonful of plain or tarragon vinegar. The flavour of this sauce may be varied at pleasure by the addition of a tea-spoonful of Harvey's sauce, two or three pounded shallots, a very small piece of garlic; or chilli, cucumber, or shallot vinegar may be substituted for tarragon vinegar. The proportion of oil and vinegar used may be varied according to taste. Time, a quarter of an hour to boil the eggs.