Tartara Sauce. No. 2
Wash and mince two anchovies with the yolks of two hard-boiled eggs. Mince separately some parsley, tarragon, one shallot (or a small onion). Put them into a bowl with one tablespoonful of white wine vinegar, one and a half of olive oil, one of French mustard, and a little pepper and salt. Beat up well with a wooden spoon till quite smooth.