Three tablespoonfuls of cider vinegar, one tea-spoonful of my made mustard, half a teaspoonful of salt, quarter of a teaspoonful of pepper, three yolks of fresh eggs, one tablespoonful of olive oil, three tablespoonfuls of rich sweet milk. Put the vinegar, mustard, salt and pepper into a small skillet and let it get hot, but it must not boil, beat the yolks and olive oil together and then stir in the milk, then stir it into the vinegar; stir it until it is thick, but it must not boil. Put it into a porcelain bowl and when it is cold mix it with the salad.
Three yolks of hard boiled eggs, one yolk of raw egg, two tablespoonfuls of olive oil, one teaspoonful of my made mustard, one teaspoonful of grated white onion, one saltspoonful of salt, half a saltspoonful of pepper, three tablespoonfuls of cider vinegar. Slice the yolks into a porcelain bowl, mix the raw yolk in with them and rub them together with the back of the spoon until they are very smooth, then put in the oil, a little at a time, rubbing it well together, then add the mustard, onion, salt and pepper and last the vinegar.