Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
2 tbsp each finely chopped capers, chervil, parsley, callions, and hot onions
1/2 cp dry white wine
1 tbsp lemon juice
1/4 tsp anchovy paste
1 hard-cooked egg white
1 cup mayonnaise
1 - Combine capers, herbs, scallions, and onion in small saucepan.
2 - Pour wine and lemon juice over.
3 - Cook on low heat 15 minutes.
4 - Let cool.
5 - Add anchovy paste and chopped egg white to mayonnaise.
6 - Combine with wine mixture.
7 - Chill thoroughly.
Makes about 2 cups sauce.
Serve on hot poached or baked eggs, on sea food, shcu as cold crab
meat in scallop shells (a classice), and on delicate chicken dishes, such
as breast of chicken in aspic.