A guide to modern cookery

regard to acid seasoning, a whiter sauce is obtained by the use of lemon juice instead of vinegar. 127—CLEARED MAYONNAISE SAUCE Take the necessary quantity of Mayonnaise and gradually add to it, per one and one-half pints of the sauce, one-half pint of cold and rather firm melting aspic jelly—Lenten or ordinary, according to the nature of the products for which the sauce is intended. _Remarks._—It is this very Mayonnaise, formerly used almost exclusively for coating entrées and cold relevées of fish, filleted fish, escalopes of common and spiny-lobster, &c., which I have allowed the Lenten Chaud-froid (see remarks No. 76) to supersede. 128—WHISKED MAYONNAISE Put into a copper basin or other bowl three-quarters pint of melted jelly, two-thirds pint of Mayonnaise, one tablespoonful of tarragon vinegar, and as much rasped or finely-chopped horse-radish. Mix up the whole, place the utensil on ice, and whisk gently until the contents get very frothy. Stop whisking as soon as the sauce begins to solidify, for it must remain almost fluid so as to enable it to mix with the products for which it is intended. This sauce is used principally for vegetable salads. 129—RAVIGOTE SAUCE, OR VINAIGRETTE Put into a bowl one pint of oil, one-third pint of vinegar, a little salt and pepper, two oz. of small capers, three tablespoonfuls of fine herbs, comprising some very finely chopped onion, as much parsley, and half as much chervil, tarragon, and chives. Mix thoroughly. The Ravigote accompanies calf’s head or foot, sheep’s trotters, &c. Two or three tablespoonfuls of the liquor with which its accompanying solids have been cooked, _i.e._, calf’s head or sheep’s trotters liquor, &c., are often added to this sauce when dishing up. 130—REMOULADE SAUCE To one pint of Mayonnaise add one large tablespoonful of mustard, another of gherkins, and yet another of chopped and pressed capers, one tablespoonful of fine herbs, parsley, chervil, and tarragon, all chopped and mixed, and a coffeespoonful of anchovy essence. This sauce accompanies cold meat and poultry, and, more particularly, common and spiny lobster. 131—GREEN SAUCE Take the necessary quantity of thick Mayonnaise and