Remoulade

• Hard yolks of 2 or of 3 eggs
• mustard, 1 teaspoonful (more when liked)
• salt

This differs little from an ordinary English salad-dressing. Pound very smoothly indeed the yolks of two or three hard-boiled eggs with a teaspoonful of mustard, half as much salt, and some cayenne, or white pepper. Mix gradually with them, worki