In a soup plate, mix the yolks of two hard-boiled eggs--boiled for thirty minutes, and afterwards thrown into cold water--into a smooth paste with a teaspoonful of made mustard, and a tablespoonful of plain vinegar, added drop by drop. Keep on stirring, and add a dessert-spoonful of tarragon vinegar, a few drops of essence of anchovies, a teaspoonful (_not heaped_) of salt, about the same quantity of sifted sugar, and a good pinch of cayenne. [The tendency of black pepper is to make a salad gritty, which is an abomination.] Lastly, add, drop by drop, three tablespoonfuls of oil. Pour this dressing (which should be in a continual state of stir) into your salad bowl. Add the pickings of a hen lobster cut into dice, and atop of the lobster, lettuces which have been shred with clean fingers, or with ivory forks; a little endive may be added, with a slice or two of beetroot; but no onion (or very little) in a lobster salad. A few shreds of anchovy may be placed atop; with beetroot cut into shapes, the whites of the eggs, and the coral of the lobster, for the sake of effect; but seek not, O student, to achieve prettiness of effect to the detriment of practical utility. I need hardly add that the sooner after its manufacture a salad is eaten, the better will be its flavour. And the solid ingredients should only be mixed with the dressing at the very last moment; otherwise a sodden, flabby effect will be produced, which is neither pleasing to the eye, nor calculated to promote good digestion. I am perfectly aware that the above is not a strict _Mayonnaise_ dressing, in which the egg yolks should be raw, instead of cooked. But, like the Scotsman, I have "tried baith," and prefer my own way, which more resembles the _sauce Tartare_, than the _Mayonnaise_ of our lively neighbours, who, by the way, merely wipe, instead of wash, their lettuces and endive, to preserve, as they say, the flavour. Of course this is a matter of taste, but the writer must own to a preference for the baptised article, which must, however, on no account be left to soak, but be simply freed from dirt, grit, and--other things.