Croûtes à la Gloucester.—Cut some rounds of
Hovis bread and of cheese to match, and pile on
each en pyramide some Gloucester sauce made thus :
Beat up four eggs till light, then add a gill each of
cream and chilli vinegar, a little French mustard,
salt, cayenne, and 2oz. of fresh butter; stir this in
the bain-marie till quite thick, but mind it does not
boil, then, off the fire, add a few drops of lemon
juice and some finely minced tarragon and set it on
ice till wanted.