Fast-Day Cookery; or, Meals without Meat

by Grace Johnson

5. Sauce No. 2.

Break in the yolks of three eggs into a basin, stir with a wooden spoon, with two tablespoons of olive oil, but a drop at a time only till the egg gets thick; then mix in two tablespoons of vinegar gradually, a few drops of tarragon, a few drops of garlic, a spoonful of made mustard, and, lastly, two tablespoons of cream, but this must be mixed with great care so that it does not curdle. Salt to taste.