Mayonnaise

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 30 min Total: 30 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (16)
For Salmon
For Mayonnaise
For larger quantity of Mayonnaise
For Fowl
For Lobster
Instructions (15)
Cooking Salmon
  1. Cover with cold water in an earthenware saucepan two pounds of salmon cutlets.
  2. A strainer should be laid at the bottom of the saucepan.
  3. Add a little salt and a teaspoonful of vinegar.
  4. Cook for thirty minutes.
  5. Dish on a flat dish and place on ice.
  6. Arrange on a bed of sliced cucumber and lettuce and pour the mayonnaise over.
Making Mayonnaise
  1. Put the yolks of two eggs in a pastry bowl.
  2. While stirring with a spoon, keep adding drop by drop the best Lucca salad oil to the amount of a teacupful.
  3. When all the oil is used, stir in a teaspoonful of Tarragon vinegar.
  4. It is imperative that nothing should be added to the yolks before the oil, or the mayonnaise will not rise.
  5. For the same reason you must stir always the same way.
  6. To make a larger quantity add half a teacupful of oil for each yolk, and a quarter of a teaspoonful of Tarragon vinegar.
  7. If possible a mayonnaise should not be made more than half an hour before it is required.
Serving Fowl
  1. The chicken should be carved and laid on a bed of mixed salad with a few slices of beet-root round the outside of the dish.
Serving Lobster
  1. The lobster should be taken out of the shell and laid on a bed of lettuce.
Original Text
Mayonnaise For Salmon, Lobster, and Cold Fowl Salmon. Cover with cold water in an earthenware saucepan two pounds of salmon cutlets. A strainer should be laid at the bottom of the saucepan. Add a little salt and a teaspoonful of vinegar. Cook for thirty minutes. Dish on a flat dish and place on ice. Arrange on a bed of sliced cucumber and lettuce and pour the mayonnaise over. To make the mayonnaise put the yolks of two eggs in a pastry bowl, and, while stirring with a spoon, keep adding drop by drop the best Lucca salad oil to the amount of a teacupful. When all the oil is used, stir in a teaspoonful of Tarragon vinegar. It is imperative that nothing should be added to the yolks before the oil, or the mayonnaise will not rise. For the same reason you must stir always the same way. To make a larger quantity add half a teacupful of oil for each yolk, and a quarter of a teaspoonful of Tarragon vinegar. If possible a mayonnaise should not be made more than half an hour before it is required. Fowl. The chicken should be carved and laid on a bed of mixed salad with a few slices of beet-root round the outside of the dish. [Pg 58] Lobster. The lobster should be taken out of the shell and laid on a bed of lettuce.
Notes
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