Cassell's dictionary of cookery

The proportion of oil and vinegar used maj' be varied according to taste. Time, a quarter of an hour to boil the eggs. Remoulade (another way). — Take the yolks of two eggs boiled hard, about a teaspoonful of flour of mustard, rubbed up with three or four table-spoonfuls of oil ; mix these ingredients well, and when they are thoroughly incorporated add two table-spoonfuls of vinegar, and a little pepper, and other flavouring materials according to taste. Remoulade is much employed in making the salad known as mayonnaise. Remoulade, Green. — Take a handful of chervil, and half the quantity of chives, pimpernel, and tarragon. Throw them into boiling water for a minute, and afterwards squeeze them in a cloth till dry. Poimd them in a mortar, and with them a table-spoonful of made mustard, and a little salt and cayenne or white pepper. Beat this mixture well with the yolk of a raw egg, and add, first by drops and afterwards by tea-spoonfuls, three table-spoonfuls of olive oil and one table-spoonful of vinegar. Pass the sauce through a fine sieve, and if it is not sufficiently coloured add a few drops of parsley or spinach-juice. If preferred, a shallot, a sprig of parsley, four young onions, and four capers may be pounded and mixed with the oil and vinegar instead of the herbs mentioned above. Remoulade, Indian.— Pound the yolks of three hard-boiled eggs, and season the paste with a little salt and a dessert-spoonful of currypaste or powder. Add very gradually, first by drops and afterwards by tea-spoonfiils, three table-spoonfuls of olive oil, and beat the sauce between every addition. When it is quite smooth add one table-spoonful of \'vinegar, or more if liked. Remoulade is prepared in this way in the West Indies. Remoulade of Cucumbers (an excellent pickle). — Divide the cucumbers into quarters, take oft' the rind, and remove the seeds. Cut the sections into pieces about an inch and a half long, put them into a large earthen pan, and sprinkle an ounce of salt over each pound of cucumbers. Let them soak for four hours, drain on a sieve until all the moisture has run away from them, then chy them in the sun for one hour. Make as much remoulade as will be required to bind the pieces of cucumber together in the following proportions : — Take a handful each of tarragon, burnet, chives, and chervil. Throw them into boiling water for a minute, and afterwards squeeze them well in a cloth to free them from moisture. Put them into a mortar with the yolks of four hard-boiled eggs, four filleted anchovies, a table-spoonful of capers, and a table-spoonful of unmixed mustard. Pound these ingredients until they form a smooth paste and are thoroughly blended, then beat them up with the yolks of three raw eggs. Add very gradually, first by drops and then by tea-spoonfuls, half a pint of best olive oil, and afterwards about three table-spoonfuls of either tarragon or chilli vinegar, beating the sauce well between every addition. Rub it through a fine sieve, stir the cucumbers into it, and put the pickle into small bottles. Cover the mouths of the bottles with bladder, and store in a Yerj cool, airy place. Time to prepare, six hours. Probable cost of cucumbers, 6d. each, when in full season.