This section is from the book "The Cook's Own Book, And Housekeeper's Register", by N. K. M Lee. See also: Larousse Gastronomique.
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.
 
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