Boil the eggs until hard, which will be in about ¼hour or 20 minutes;
Put them into cold water, take off the shells, and pound the yolks in a mortar to a smooth paste.
Then add all the other ingredients, except the vinegar,and stir them well until the whole lot is thoroughly incorporated one with the other.
Pour in sufficient vinegar to make it the consistency of cream, taking care to add only a little at a time. The mixture will then be ready for use. Oil may be substituted for the cream.
