INGREDIENTS.--4 eggs, 1 teaspoonful of mixed mustard, 1/4 teaspoonful of white pepper, half that quantity of cayenne, salt to taste, 4 tablespoonfuls of cream, vinegar.
Mode.--Boil the eggs until hard, which will be in about 1/4 hour or 20 minutes; put them into cold water, take off the shells, and pound the yolks in a mortar to a smooth paste. Then add all the other ingredients, except the vinegar, and stir them well until the whole are thoroughly incorporated one with the other. Pour in sufficient vinegar to make it of the consistency of cream, taking care to add but little at a time. The mixture will then be ready for use.
Sufficient for a moderate-sized salad.
Note.--The whites of the eggs, cut into rings, will serve very well as a garnishing to the salad.
Mode.--Boil the eggs until hard, which will be in about 1/4 hour or 20 minutes; put them into cold water, take off the shells, and pound the yolks in a mortar to a smooth paste. Then add all the other ingredients, except the vinegar, and stir them well until the whole are thoroughly incorporated one with the other. Pour in sufficient vinegar to make it of the consistency of cream, taking care to add but little at a time. The mixture will then be ready for use.
Sufficient for a moderate-sized salad.
Note.--The whites of the eggs, cut into rings, will serve very well as a garnishing to the salad.
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