3 pieces of hard-boiled egg yolks are rubbed with 3 soup spoons of the finest olive oil, 3 pieces of washed anchovies, finely weighed without bones, 1 spoonful of finely weighed green parsley, 1 shaved pearl onion, a little bit of good wine vinegar, 2 soup spoons of mustard, a small amount of clear sugar, salt and cracked pepper and 1/2 cup of cold water, mix it well, pass it through a fine sieve to make it smooth and creamy, mix it with a raw yolk, taste it and keep it cold. It tastes excellent and keeps for 6 to 8 days, in winter even longer. It is added to surf meat, all kinds of cold roasts, smoked tongue and fish.
all : home preserves, from Mrs. Emilie Lösel,
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