Orehovoi Soouse

Walnut Sauce

Method

Shell and pound in a mortar about 20 walnuts. Add 1 teaspoon of French mustard, the yolks of 2 hard-boiled eggs, 1 tablespoon of fine brown breadcrumbs, 1 tablespoon of oil and a gill of vinegar. Mix well and serve with boiled or fried fish.

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