Chop very fine two hard-boiled eggs, two pimentos, half a small onion, a small bunch of chives, and one small root of garlic. It cannot be too fine. Rub to a paste with a spoon, add six tablespoonfuls of oil, two of tarragon vinegar, and salt and paprika to season.
CURRY DRESSING
Rub the yolk of a hard-boiled egg smooth with four tablespoonfuls of oil, one tablespoonful of tarragon vinegar, and a pinch of curry powder.
RAVIGOTE DRESSING
Put into a double boiler the well-beaten yolks of two eggs and a tablespoonful of butter. Cook until it begins to thicken, then add another tablespoonful of butter and cook to a cream. Season with minced chives, chervil, tarragon, and parsley.
FISH SALADS
ANCHOVY AND EGG SALAD
Rub a salad bowl with cut garlic and fill with crisp lettuce leaves. Put anchovies and sliced hard-boiled eggs on top and serve with [French dressing].
ANCHOVY AND PEPPER SALAD
Skin and bone six anchovies and chop very fine. Mix with a Spanish onion sliced very thin, two shredded sweet Spanish peppers, and a slice of bread cut into dice. Mix with [French dressing] and serve on lettuce or cress, adding more bread if desired.