Sauce mayonnaise collée:—This sauce is made without eggs, the component parts being:—aspic jelly, oil, and tarragon vinegar. The method is easy:—Half a pint of aspic jelly in a semi-formed condition should be put into a bowl in summer, with a little crushed ice under it to keep it at a low tempera-ture; into this with a whisk should be whipped about half a gill of salad oil; by degrees the mixture will thicken and turn creamy. Now add oil according to requirements, whisking the while, and finishing with the tarragon vinegar, as in the ordinary mayonnaise.