->Prince Wales <-

(for grilled or fried meats, or fish)

1 dessertspoon fresh tarragon

1 dessertspoon fresh parsley

1 dessertspoon fresh chervil

2 anchovies

1 dessertspoon capers

yolks of 2 hard boiled eggs

1 teaspoon French mustard

salt

2 raw egg yolks

2 1/2 oz tarragon vinegar

7 1/2 oz salad oil

Parboil and drain well the fresh herbs, then chop.

Pound the herbs, anchovies, capers and yolks of hard boiled eggs.

Add the French mustard, salt and cayenne. Mix well. Work in carefully

the raw egg yolks, the vinegar and oil. Rub through a fine sieve.