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What You Need:
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2 eggs
1½ oz preserved mushrooms
2 raw egg yolks
1½ oz mustard
¼ pint olive oil
1 tablespoon grated horseradish or chopped chives, salt, sugar, lemon
1½ oz gherkins
¼ pint cream
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Translate this recipe:
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| How To Cook: |
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1. Boil 2 eggs until hard, cool and remove shells.
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2. Separate yolks from whites, put yolks in a bowl, mash with mustard and raw egg yolks into paste.
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3. Mix, adding olive oil drop by drop.
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4. Mix with finely sliced mushrooms, gherkins and hard-boiled egg whites, add 1 tablespoon grated horseradish or chopped chives.
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5. Stir in cream, season to taste with salt, sugar and lemon; note if sauce is too thick you can thin it with cold broth, vegetable extract or boiled water.
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6. Serve with cold meat, smoked and cured meat and fish.
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