Boil three eggs hard, cut in half lengthwise, remove the yolks and mash
fine. Mix together in a saucepan the third of a teaspoonful each of dry
mustard, salt and white pepper, a saltspoonful of curry powder, a few
drops of onion juice, a teaspoonful of vinegar, two tablespoonfuls of
egg well beaten, two teaspoonfuls of olive oil and a tablespoonful of
rich cream. Put the ingredients together in the order in which they are
named, beat well, set the bowl over the steam of the kettle and stir
constantly until thick and creamy; remove and stir in the mashed egg
yolks, a little at a time, and set on the ice to get very cold. To
serve, fill the whites of egg, dividing the mixture among them, put each
half egg on two or three leaves of tender lettuce, with mayonnaise
dressing around them.
Desserts.