Chop up well one blanched shallot, have a handful of parsley leaves, chervil, tarragon and bur net; pound the whole in a small marble mortar; add four nicely cleaned anchovy fillets, five or six hard boiled egg-yolks, rub all the ingredients through a sieve, then mix in three or four raw yolks, stir into this preparation one pint of oil, half a gill of vinegar and mustard, the same as for mayonnaise (No. 606) and finish the sauce with capers, finely chopped pickled gherkins and a dash of cayenne pepper.

(625). Remoulade Sauce, Indian Style (Sauce Remoulade, A L'Indienne)

Pound in a mortar four hard boiled egg-yolks, add to them two raw yolks, one spoonful of mustard, salt, pepper and the juice of two lemons, and a quarter of a gill of water in which a few saffron leaves have been infused and a quarter of a coffeespoonful of curry; strain all through a sieve and put the preparation into a bowl to stir and work in slowly one pint of sweet oil, and half a gill of vinegar, adding a teaspoonful of powdered sugar, some parsley, chervil, tarragon, chives and two shallots chopped and blanched, besides the hard boiled egg-whites cut into small squares.

(626). Remoulade Sauce Vert-Pre (Sauce Remoulade Vert-Pre)

Place in a mortar four hard boiled egg-yolks with two raw yolks, two spoonfuls of mustard, salt, pepper and a smack of garlic; pound them well together and then press through a sieve and lay the compound in a bowl; work it well, incorporating into it one pint of oil and half a gill of vinegar, till it becomes the consistency of a mayonnaise. Cut three shallots in small squares and blanch them in boiling water, drain and add them to the mayonnaise; chop separately a handful of parsley, chervil and half as much tarragon, burnet, water-cress and chives; mix together all these herbs, and put in three heaping tablespoonfuls to the prepared mayonnaise, color it a pretty pistache color with spinach green, and throw in when finished two spoonfuls of chopped up capers.

(627). Remoulade Sauce With Anchovies (Sauce Remoulade Aux Anchois)

Pound four hard boiled egg-yolks; add to them four raw egg-yolks, two spoonfuls of mustard and eight anchovies; rub all through a sieve, and put the mixture into a vessel to work and stir in gradually one pint of oil and a half gill of vinegar, season with very little salt and pepper, and then add three chopped and blanched shallots, some parsley and two ounces of chopped capers.

(628). Remoulade Sauce With Fine Herbs (Sauce Remoulade Aux Fines Herbes)

Put into a bowl one tablespoonful of mustard, salt, pepper and a raw egg-yolk ; beat this up with a wooden spatula and pour very slowly into it from six to eight spoonfuls of oil, also two of vinegar and one tablespoonful of Chili vinegar ; add finely chopped parsley, chervil and tarragon.