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Sauce Tartare

Have on a plate three small, very sound and finely chopped pickles, one sound, finely hashed shallot, one-half teaspoon finely chopped parsley, one teaspoon capers, finely hashed, a quarter teaspoon chopped tarragon and a quarter teaspoon finely chopped chervil (cerfueil).

Place in a china bowl one raw egg yolk, one-half teaspoon ground English mustard, one-half teaspoon salt, a saltspoon cayenne pepper and one tablespoon good vinegar. Sharply mix with the wire whisk; then pour in, drop by drop, one gill good olive oil, continually mixing till all the oil is added. Add now all the ingredients, waiting for action, to the sauce, and briskly mix the whole together with the whisk for four minutes. Transfer into a cold saucebowl and serve. If any of the sauce is left over, place it in a china bowl and always keep it in a cool place for further use.