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East Indian Sauce

Put the yolks of two hard-boiled eggs in a basin and mash them until they are quite smooth; then mix in one teaspoonful of curry powder; pour in gradually one breakfast cupful of salad oil and one-half teacupful of tarragon vinegar. Continue stirring the mixture until it is quite smooth and the ingredients are well incorporated; it is then ready for serving. This sauce is very nice eaten with salad.