Pound together the yolks of six hard-boiled eggs, the washed and dried fillets of four anchovies, a teaspoonful of capers, a dessertspoonful of chervil, tarragon, and chives, mixed. When the whole forms a fine paste, add one tablespoonful of mustard, one-fifth pint of oil, one tablespoonful of vinegar, and proceed as for a Mayonnaise. Season with a little cayenne; rub through sieve, pressed with a spoon, and put the sauce in a bowl. Stir awhile with a whisk to smooth it, and finish with one teaspoon-ful of chopped parsley.

Suited to cold meats in general.