Marinade and broil the salmon ; mix six yolks of eggs
in a round-bottomed basin, with half a tablespoonful of
made mustard and a little salt; place it on ice, and work
in gradually about a pint of the finest olive oil: this
would serve for two or three slices ; add by degrees a table-
spoonful of tarragon vinegar, and one of Chili vinegar,
with cayenne pepper and lemon juice. This sauce should be
very sharp, but, above all, do not let it be thin, as it must be
worked on the ice till it is sufficiently stiff to bear the weight
of the salmon ; cover the dish about half an inch thick
with the sauce, within half an inch of the edge all round ;
glaze the salmon ns you take it from the gridiron, place it
on the sauce, and serve. Bear in mind that the dish must
be kept cold.
 
 

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