Red Mayonnaise

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905

Source: The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (19)

First method for red mayonnaise

good rich mayonnaise ↝ Mayonnaise, regular [Mayonnaise]
pounded and sieved lobster coral ↝ Lobster [Shellfish]
coralline pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]

Second method for red mayonnaise

four large ripe and well coloured tomatoes ↝ Tomatoes, raw [Tomatoes]
equal amount of rich mayonnaise ↝ Mayonnaise, regular [Mayonnaise]
spoonful (the size of this depends on taste) of tarragon vinegar
drop or two of liquid carmine

Substitutions for fresh tomatoes

French Conserve de tomates
American canned tomato pulp ↝ Tomatoes, raw [Tomatoes]

Green mayonnaise

few sprays of chervil ↝ Parsley, raw [Not included in a food category]
parsley ↝ Parsley, raw [Not included in a food category]
tarragon ↝ Parsley, raw [Not included in a food category]
half a pint of mayonnaise ↝ Mayonnaise, regular [Mayonnaise]
few drops of spinach or other vegetable green colouring ↝ Spinach, raw [Vegetables and Vegetable Products]

Mayonnaise aspic

gill of any of the above forms of mayonnaise ↝ Mayonnaise, regular [Mayonnaise]
half a pint of just liquid aspic

For salad with mayonnaise aspic

pint of mayonnaise aspic
remains of the duck

Instructions (9)

Red Mayonnaise - First Method

To some good rich mayonnaise add enough pounded and sieved lobster coral to bring it all to a rich red tint, adding a little coralline pepper and some more mustard.
This sauce should be made in the boat it is to be served in, and must be kept as cool as possible.

Red Mayonnaise - Second Method

Rub four large ripe and well coloured tomatoes through a fine sieve, and incorporate this purée with an equal amount of rich mayonnaise and a spoonful (the size of this depends on taste) of tarragon vinegar.
If fresh tomatoes cannot be had, use the French Conserve de tomates, or the American canned tomato pulp, but in this case you may need a drop or two of liquid carmine to bring up the colour.

Green Mayonnaise

Blanch a few sprays of chervil, parsley, and tarragon, then drain well and pound.
Incorporate this purée with half a pint of mayonnaise, to which you have added a few drops of spinach or other vegetable green colouring, and use.

Mayonnaise Aspic

Mix a gill of any of the above forms of mayonnaise with half a pint of just liquid aspic, and use it as it is on the point of setting.

Salad with Mayonnaise Aspic

Prepare a pint of mayonnaise aspic.
Cut the remains of the duck into neat fillets.

Original Text · last edited 4 days ago

Red
mayonnaise may be prepared in two ways: To
some good rich mayonnaise add enough pounded
and sieved lobster coral to bring it all to a rich
red tint, adding a little coralline pepper and some
more mustard. (This sauce should be made in the
boat it is to be served in, and must be kept as
cool as possible.) Or, rub four large ripe and well
coloured tomatoes through a fine sieve, and incor
porate this purée with an equal amount of rich
mayonnaise and a spoonful (the size of this
depends on taste) of tarragon vinegar. If fresh
tomatoes cannot be had, use the French Conserve
de tomates, or the American canned tomato pulp,
but in this case you may need a drop or two of
liquid carmine to bring up the colour. Green
mayonnaise is produced thus: Blanch a few sprays
of chervil, parsley, and tarragon, then drain well
and pound; incorporate this purée with half a pint
of mayonnaise, to which you have added a few
drops of spinach or other vegetable green colour
ing, and use. Mayonnaise aspic, a very useful
garnish, is made by mixing a gill of any of the
above forms of mayonnaise with half a pint of
just liquid aspic, and using it as it is on the point
of setting. For instance, a delicious salad may
be made from the remains of a cold roast duck
in this way. Prepare a pint of mayonnaise aspic,
cut the remains of the duck into neat fillets and

Notes

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