Salad Sauce

Rub with a fork the yolks of two eggs, boiled hard, and cold, with fresh mustard and a little sauce; four tablespoonfuls of oil to one and a half of vinegar, mixing into a cream. Chop fine chervil, tarragon, and use with lettuce. The sauce should be kept separate until needed.

From page 75 of the 1904 edition.

Original page from the book