Chop up fine one pickled pepper, one teaspoon of capers, one-half
small pickled onion and one pickle, and some parsley. Dissolve in
boiling water one tablespoon of butter, add the juice of one-half of
lemon, a pinch of flour to give a little body, and the chopped
pickles. If too sour add some sugar.
Hard boil four eggs, cut them in four, and pour over them the sauce.