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.
 
 

Return home to Eat Dangerously Central! Many more cookbooks and websites await your clicks!