132—Vincent Sauce

Prepare and carefully wash the following herbs:—One oz. each of parsley, chervil, tarragon, chives, sorrel-leaves, and fresh pimpernel, two oz. of water-cress and two oz. of spinach. Put all these herbs into a copper bowl containing salted, boiling water. Boil for two minutes only; then drain the herbs in a sieve and immerse them in a basin of fresh water. When they are cold they are once more drained until quite dry; then they must be finely pounded with the yolks of eight hard-boiled eggs. Rub the purée thus obtained through a sieve first, then through tammy, add one pint of very stiff Mayonnaise to it and finish the sauce with a dessertspoonful of Worcestershire sauce.