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Remoulade, Indian

Pound the yolks of three hard-boiled eggs, and season the paste with a little salt and a dessert-spoonful of curry-paste or powder. Add very gradually, first by drops and afterwards by tea-spoonfuls, three table-spoonfuls of olive oil, and beat the sauce between every addition. When it is quite smooth add one table-spoonful of vinegar, or more if liked. Remoulade is prepared in this way in the West Indies.