juice, working it likewise into the yolk. It will harden the egg--stir
till very hard, then add more oil, drop by drop, working it in with a
fork. Repeat, until you have used the juice of half a lemon, and two
gills of oil. When the egg begins to curdle add salt and pepper to
taste--but do not put them in until the last. Keep and serve very cold.

_Remoulade Dressing_: Put three hard boiled egg-yolks into a bowl, mash
smooth, add to them half a teaspoonful made mustard, one tablespoonful
Tarragon vinegar, with salt and Cayenne to taste. Next add, drop by
drop, three tablespoonfuls olive oil, after which put in the yolk of a
raw egg, and stir until light. Finish with the juice of half a lemon,
added very gradually. Much depends on the mixing--if hurried or
carelessly done, the sauce will curdle. This is standard for cold meat
of every sort, also heavy salads, and fish.

_Drip Coffee_: Two things are essential--an absolutely clean urn, and
sound coffee, freshly parched, and ground neither too fine nor too
coarse. The water must be freshly boiled. Put a cup of ground coffee in
the strainer, pour upon it about two tablespoonfuls of boiling water,
let it stand until the water drips through and there is no more
bubbling, then pour on more water, but not too much, let it drip,
keeping both the strainer and the spout covered to prevent the loss of
aroma. Repeat until you have used almost five cups of water--this for
four cups of strained coffee, as the grounds hold part of the water.
Keep the pot hot while the dripping goes on, but never where the coffee
will boil. If it dyes the cups it is too strong, but beware of making
too weak.

_Bruleau_: Put into the special bruleau bowl, which has its own brandy
ladle, three ladlefuls of brandy, along with the yellow peel of half an
orange, a dozen cloves, a stick of cinnamon, a few grains of alspice and
six lumps of sugar. Let stand several hours to extract the essential
oils. At serving time put in an extra ladleful of brandy for every
person to be served, and two lumps of domino sugar. Pour alcohol in the
tray underneath the bowl, light it, and stir the brandy back and forth
until it also catches from the flame below. Let burn two or three
minutes--if the lights have been extinguished as they should be, the
effect is beautifully spectral. After the three minutes pour in strong,
hot, clear, black coffee, a small cupful for each person, keep stirring
until the flame dies out, then se