CHAUFROIX, &c.
sauce. For this a recipe is given in the chapter
dedicated to sauces, but it may be varied in plenty
of ways; for instance, the blending together of a
gill each of rich mayonnaise, tomato purée, and just
liquid aspic, with a spoonful of tarragon vinegar,
produces a beautiful tomato mayonnaise, which may
be made with tomato ketchup (in this case omit the
subsequent vinegar), conserve de tomates, or the
fresh vegetable, as you choose. If necessary, a
drop or two of carmine may be permitted to bring
up the colour, but for pity's sake do not overdo this!
Remember that though every mayonnaise is more
or less of a salad, a salad is not necessarily a
mayonnaise.
A mayonnaise is especially dear to the economic,
if dainty, housewife, as by its means so many pretty
dishes may be improvised at comparatively short
notice out of the veriest scraps. For instance, say
you have on the previous day had a duck for dinner,
which, though but little has been eaten, has been
decidedly mangled in the carving. Cut this duck up
into the smallest and neatest joints, mix together
three large tablespoonfuls of rich mayonnaise with
half a pint of just liquid aspic, stirring into this as
you mix it two tablespoonfuls or so of minced and
blanched olives, a good dust of coralline pepper, and,
if at hand, a tablespoonful of stiffly whipped cream,
mask the duck joints with this, and leave them till
set. Have ready some quartered cabbage lettuce,
carefully removing the outer leaves; break up these
outer leaves as small as possible with your fingers
(do not use a knife on any consideration), mix them