Easter Vitamin Sauce
3 hard-boiled eggs, 8 tablespoons of oil, the juice of two lemons, half a cup of cream, 2 bunches of chives, 1 a bunch of parsley, half a tablespoon of freshly grated (dry) horseradish, salt, pinch of powdered sugar
Whip the boiled egg yolks until smooth, gradually adding oil, then also gradually pour in lemon juice and cream. Add the finest chopped greens to the sauce, horseradish and chopped egg whites. Mix, season with salt and sugar.
It is a truly universal sauce for cold cuts, fish and meat, pleasantly spicy and refreshing.