Sauce à-la-Remoulade. No. 3.— For cold Chicken, or Lobster Salad.
Two yolks of eggs boiled hard must be bruised very fine, with a tea-spoonful of cold water; add a tea-spoonful of mustard, and two table-spoonfuls of salad oil. When these are well mixed, add a tea-spoonful of chopped parsley, one clove of shalot, and a little tarragon; these must be chopped very fine, and well mixed; then add three table-spoonfuls of vinegar and one of cream. The chicken or lobster should be cut in small thick pieces (not sliced) and placed, with small quarters of lettuces and hard eggs quartered, alternately, so as to fill the dish in a varied form. The sauce is then poured over it.