Rub the yolk of a cold hard-boiled egg through a hair-sieve into a
basin, to which add the yolks of two raw eggs, with a little salt and
pepper; mix altogether with a wooden spoon; have a pint of good salad
oil in a bottle, hold it with the left hand over the basin, dropping it
in very gradually, and with the right continue stirring it round until
it becomes rather thick, then moisten it with a little Tarragon vinegar,
still keeping it stirred, then more oil, and so on until you have used
all the oil, keeping it rather thick; then add a tablespoonful of
finely-chopped gherkins, half a do. of chopped capers, half a do. of
chopped eschalots, and the same of chopped parsley, two of French
mustard, a little cayenne pepper, sugar, and more salt if required, it
is then ready for use. This sauce requires to be rather highly seasoned.