Pound the yolks often hard eggs to a paste, dilute it with eight spoonfuls of oil, put in one at a time, and continue pounding all the time; then add about a dozen allspice, a tea-spoonful of saffron, four or five spoonfuls of vinegar, salt, and pepper; amalgamate the whole perfectly, strain it through a bolting-cloth, and serve it in a sauce tureen. This sauce should be rather thick.