drop by drop as for mayonnaise,
and when of the right consistency
stir in the ground almonds and the
breadcrumbs. Add plenty of lemon
juice and chopped parsley. This
sauce curdles very easily; if it does,
start again with another egg yolk
as for mayonnaise (p. 187).
Some versions of this sauce are
made without egg yolks. A more
primitive and an easier system.
SAUCE À LA CRÈME D’OURSINS
In Provence, oursins (sea
urchins), as well as being eaten as
an hors d’œuvre, are made into a
most delicate sauce. The coral is