Modern cookery for private families

whiten the sauce. A bit of clear veal jelly the size of an egg will improve it greatly. The reader who may have a prejudice against the unboiled eggs which enter into the composition of the Mayonnaise, will find that the most fastidious taste would not detect their being raw, if the sauce be well made; and persons who dislike oil may partake of it in this form, without being aware of its presence, provided always that it be perfectly fresh, and pure in flavour, for otherwise it will be easily perceptible. Yolks of fresh unboiled eggs, 2; salt, 1/2 saltspoonful, or rather more; cayenne; oil, full third of pint; French or tarragon vinegar, 2 tablespoonsful; cold water, 1 tablespoonful; meat jelly (if at hand), size of an egg. RED OR GREEN MAYONNAISE SAUCE. Colour may be given either to the preceding or to the following _Sauce Mayonnaise_ by mingling with it some hard lobster-coral reduced to powder by rubbing it through a very fine hair-sieve: the red hue of this is one of the most brilliant and beautiful that can be seen, but the sauce for which it is used can only be appropriately served with fish or fish-salads. Spinach-green will impart a fine tint to any preparation, but its flavour is objectionable: that of parsley-green is more agreeable. Directions for both of these are contained in the previous chapter. IMPERIAL MAYONNAISE. (_An elegant jellied sauce, or salad-dressing._) Put into a bowl half a pint of aspic, or of any very clear pale jellied stock (that made usually for good white soup will serve for the purpose excellently); add to it a couple of spoonsful of the purest olive-oil, one of sharp vinegar, and a little fine salt and cayenne. Break up the jelly quite small with the points of a whisk of osier-twigs, stir the ingredients well together, and then whisk them gently until they are converted into a smooth white sauce. This receipt was derived originally from an admirable French cook,[61] who stood _quite_ at the head of his profession; but as he was accustomed to purvey