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Green Sauce

Use one handful each of any or of all the following green herbs: Tarragon, chervil or curled parsley, burnet, parsley, and chives or green onions. After washing them in cold water put them into boiling salted water, and boil for two minutes, then drain, put them into cold water for a moment, drain again, and pass them through a sieve with a masher. Mix this pulp with the yolks of four hard-boiled eggs rubbed through a sieve, one tablespoonful of vinegar, three tablespoonfuls of salad oil, and a seasoning of salt and pepper. When the sauce is made, keep it very cold until required.