Epicurean Sauce
Pound in a mortar five or six anchovies; a heaped table-spoonful of minced tarragon leaves; a shalot, or very small onion, two or three pickled gherkins, finely minced; the yolks of four hard-boiled eggs, a quarter of a pound of fresh butter, and a large table-spoonful of French mustard. If you have no good butter, mix a sufficient portion of olive oil to moisten it well. Let the whole be thoroughly mixed. Put it into a bowl, and set it on ice till wanted. Then mould it into pats of equal size. Arrange them on small glass or china plates, and send them to table for dinner company, to eat with the cheese.