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Having washed two good lettuces and one curly endive, place them on ice in a napkin, to become crisp.
Break them into neat pieces with the fingers, and do not touch them with a knife. Place the pieces in a bowl, and sprinkle over them a few chopped chives, also one hard-boiled egg cut into quarters, and some small rounds of beetroot or tomato.
Make some sauce with two yolks of hard-boiled eggs, and proceed as if for mayonnaise sauce. When this is ready mix with a table-spoonful of the mayonnaise sauce a small quantity of anchovy essence, a little vinegar, and a little Chili vinegar, sugar, salt, and black pepper to season; add half a gill of good cream, and mix all well together. Pour over the salad the last moment before serving.