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Rombo or Fowl in Salad Sauce

Take a cold roast fowl and bone it, or cut up any remaining from the previous day into suitable-sized pieces. Make a sauce as follows. Take the yolks of two hard-boiled eggs, beat them up, and add to them two spoonfuls of oil, a spoonful and a half of vinegar, a tea-spoonful of chopped parsley, pepper, salt, and a little flour of mustard, to which may be added a tea-spoonful of chopped tarragon and onion. Dip each piece of fowl separately in this seasoning, and arrange the pieces in a dish garnished with hard-boiled eggs cut in rings, and sprigs of parsley.