cayenne to taste, 3 tablespoonfuls of olive-oil, 1 tablespoonful of
tarragon or plain vinegar.
_Mode_.--Boil 3 eggs quite hard for about 1/4 hour, put them into cold
water, and let them remain in it for a few minutes; strip off the
shells, put the yolks in a mortar, and pound them very smoothly; add to
them, very gradually, the mustard, seasoning, and vinegar, keeping all
well stirred and rubbed down with the back of a wooden spoon. Put in the
oil drop by drop, and when this is thoroughly mixed with the other
ingredients, add the yolk of a raw egg, and stir well, when it will be
ready for use. This sauce should not be curdled; and to prevent this,
the only way is to mix a little of everything at a time, and not to
cease stirring. The quantities of oil and vinegar may be increased or
diminished according to taste, as many persons would prefer a smaller
proportion of the former ingredient.
GREEN REMOULADE is made by using tarragon vinegar instead of plain, and
colouring with a little parsley-juice, No. 495. Harvey's sauce, or Chili
vinegar, may be added at pleasure.
_Time_.--1/4 hour to boil the eggs.
_Average cost_, for this quantity, 7d.
_Sufficient_ for a salad made for 4 or 6 persons.
[Illustration: TARRAGON.]
TARRAGON.--The leaves of this plant, known to naturalists as
_Artemisia dracunculus_, are much used in France as a flavouring
ingredient for salads. From it also is made the vinegar known as
tarragon vinegar, which is employed by the French in mixing
their mustard. It originally comes from Tartary, and does not
seed in France.
SAGE-AND-ONION STUFFING, for Geese, Ducks, and Pork.