Boil a couple of eggs for ten minutes, put them; into a basin of cold water for half an hour, as the yolks must be quite hard and cold, or they will not incorporate well with the oil. Rub them through a sieve with a wooden spoon, and mix them with a teaspoonful of water, the same quantity of made mustard, and four tablespoonful of vinegar; when well mixed together, add three table-spoonsful of oil, and rub it with the other ingredients till thoroughly incorporated with them; cut up the white of the egg and garnish the top of the salad with it. Let the sauce remain at the bottom of the salad bowl, and do not stir up with the salad till it is to be eaten.

Observations

This mixture is sometimes made with cream instead of oil, and flavoured with basil, tarragon, or elder vinegar, essence of celery, lemon pickle, or an anchovy: of these we prefer the basil vinegar, see No. 397.