A sharp, creamy sauce made from hard-boiled and raw egg yolk, dry mustard, vinegar and stiffly whipped cream, flavoured with chives or parsley. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 387.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 387 (falt i det fri)
The recipe appears twice in the 1949 edition, on pages 387 and 388, because it runs across a page break. The book leaves it to the cook to choose chives or parsley according to what the sauce is for.
Mix the yolks
Mash the hard-boiled yolk smooth and thick with the raw yolk, salt, pepper, mustard and vinegar.
Add cream and herbs
Finally fold in the whipped cream together with finely cut chives or finely chopped parsley, depending on what the sauce is for.
Note
Note: Raw egg yolk can carry salmonella. Use very fresh, good-quality eggs, and avoid serving this sauce to small children, pregnant women, the elderly or the ill.
"Del." has been read as dl. Tablespoons and teaspoons are written as tbsp and tsp. A final food-safety note about raw egg has been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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