The soup and sauce book

by Elizabeth Douglas

Sauce for Cold Fish

4 anchovies
3 yolks (hard boiled)
2 yolks (raw)
1 tea-spoon mustard
Oil
Vinegar
A little smoked salmon

Clean, bone and pound the anchovies with the hard boiled eggs. Add the mustard and raw yolks, stirring all the time. Add vinegar and oil until you have a sufficient quantity of sauce, using three times as much oil as vinegar, and stirring continually and always in the same direction. Add salt, pepper and a little shredded smoked salmon.