100. MAYONNAISE SAUCE OF SAVORY JELLY.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (5)
  1. Set a round-bottomed basin in some pounded ice.
  2. Place therein half a pint of light-coloured aspic-jelly, a little pepper and salt, a gravy-spoonful of salad oil, and a tablespoonful of Tarragon-vinegar.
  3. Whisk this mixture quickly with a whisk, adding, from time to time, some oil and vinegar in the same proportions as heretofore directed.
  4. By whipping briskly, you will find the sauce assume a soft smooth appearance.
  5. Add a little lemon-juice to whiten it, and some chopped tarragon and chervil; or if preferred, this sauce may be used without the latter.
Original Text
100. MAYONNAISE SAUCE OF SAVORY JELLY. SET a round-bottomed basin in some pounded ice, place therein half a pint of light-coloured aspic-jelly, a little pepper and salt, a gravy-spoonful of salad oil, and a tablespoonful of Tarragon-vinegar; whisk this mixture quickly with a whisk, adding, from time to time, some oil and vinegar in the same proportions as heretofore directed, by whipping briskly, you will find the sauce assume a soft smooth appearance; add a little lemon-juice to whiten it, and some chopped tarragon and chervil; or if preferred, this sauce may be used without the latter. This kind of Mayonnaise sauce is considered as being the most delicate, and is particularly adapted for aspics of fillets of fowls, or any sort of white fish.
Notes
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