Well wash a small handful of chervil, the leaves of a
  dozen sprigs of tarragon, as much burnet, and a few small
  green onions ; blanch and cool them. Boil four eggs hard ;
  drain and squeeze your herbs dry, pound them with ten
  anchovies, boned and wiped, a tablespoonful of capers, the
  yolks of the eggs ; scrape a little garlic with the point of your
  knife and rub it into your butter, with a little whole pepper,
  salt, and grated nutmeg;. the whole well pounded. Add two
  tablespoonfuls of fine olive oil and a teaspoonful of elder
  or tarragon vinegar. Colour it, when thoroughly pounded,
  either with spinach green (p. 352), or with red lobster spawn
  pounded and mixed with it. Rub it through a hair-sieve
  and set it in ice till wanted to ornament meat or fish salads.
  Let it be observed that no flavour should predominate.
 
 

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