Originally published in Japanese in 1962, this tale appears here in English for the first time, on the centenary of the ...

If you want to make this dish for four, use 3 egg yolks and 125g/4½oz butter in the hollandaise.

For the filling, whisk the eggs, egg yolks, cream, mustard and chives together. Season with salt and a pinch of white pepper. Add the cooled onion mixture and stir to combine. Pour the mixture ...