Boil six eggs quite hard, when cold take out the yolks, which put into a
mortar with four anchovies well washed, two spoonfuls of capers, six
gherkins, a little salt and pepper, a spoonful of tarragon and chervil,
and one of parsley, pound all well together (adding the yolk of a raw
egg) until it forms a stiffish paste; then add by degrees a pint of oil
(keep mixing with the pestle), moistening occasionally with vinegar, add
a spoonful of the colouring from spinach prepared as (No. 1363), to give
it a nice colour, rub it through a hair sieve into a basin, put it upon
the ice, and when firm it is ready to use where directed; a quarter of
the above only may be prepared if no more is required.