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Sauce, Vinaigrette

Chop up very finely half small, sound, white onion, two medium, sound pickles, one tablespoon capers, two branches fresh parsley, six branches chives, two branches chervil and half a cold, hard-boiled egg. Place all these ingredients in a bowl. Season with two saltspoons salt, one good saltspoon white pepper, quarter gill tarragon vinegar and three quarters of a gill sweet oil. Thoroughly mix with a whisk for two minutes and serve in a saucebowl separately.