Sauce Argenteuil [ar-zhawn-TEW-ee]

This recipe comes from a recipe book called 1200 Traditional English Recipes by Ethel Meyer. It does not have any connection to the Titanic, but it is interesting because it is an old English recipe that may have been similar to that used on the Titanic for one of their lunch offerings called Egg a L'Argenteuil. À l'Argenteuil is a French expression for a dish accompanied by asparagus as a side garnish (for instance, Lamb Argenteuil is lamb with asparagus), named after the French town that is world renowned for its asparagus. Perhaps this sauce was traditionally used on asparagus. It is similar to Hollandaise Sauce and would probably be very good on eggs and asparagus.

1 hard-boiled yolks of eggs
seasoning pepper, salt and mustard
3 tablespoonfuls oil
1 teaspoonful of vinegar
1 tablespoonful cream
1 teaspoonful parsley

Put the yolks of eggs, and the mustard, pepper, and salt into a basin, and stir them with a wooden spoon until they are quite smooth. Add the oil, 2 or 3 drops at a time, stirring very patiently until it is perfectly mixed, then add the vinegar in the same manner, and lastly the cream. Stir in the chopped parsley, and serve.

Time - 30 to 40 minutes
Sufficient for 1/4 pint sauce (1/2 cup)