Remoulade Sauce
Hard boil three eggs for one hour; shell them and remove the yolks. As soon as cold, mash them to a paste, adding gradually the yolk of one raw egg. When perfectly smooth, add one-third of a teaspoonful of salt and a dash of cayenne, then work in slowly several tablespoonfuls of olive oil. By this time the mixture should be very thick. Proceed precisely as in making mayonnaise, using onehalf pint of olive oil and sufficient lemon juice or tarragon vinegar to slightly thin; the quantity of the latter will depend upon its acidity. When all the oil is used and the mixture is of the consistency of a stiff jelly, stir in one tablespoonful of green herbs, chervil tarragon, parsley, cress, chives a mixture of all or as many as can be procured, pounded to a smooth paste. Mix thoroughly and set in a cold place until needed.