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TARTAR SAUCE (another way)

Wash and mince finely four shallots. Put them into a mortar with a tea-spoonful of chopped tarragon or chervil (or both), a tea-spoonful of dry mustard, a tea-spoonful of salt, half a tea-spoonful of pepper, and the hard boiled yolks of two eggs. Pound these ingredients until quite smooth. Put them into a bowl, and mix with them very gradually three table-spoonfuls of pure salad-oil. The oil should be put in first in drops, and afterwards in tea-spoonfuls, and the sauce should be well beaten between each addition. If this point is carefully attended to, there will be no danger of the sauce curdling. When the oil is thoroughly incorporated, add three dessert-spoonfuls of best vinegar and one of chilli vinegar. Serve in a tureen.