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Classic
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page 363
constantly, finally adding a few drops of lemon juice. If the sauce is quite
thick stir to it according to taste a little wine vinegar.
For lobster- or fish mayonnaise the eggs of the lobster are stirred with the
mayonnaise, which gives it a deep red color.
For elaborate dinner parties the above mayonnaise is often served with caviar to
cold fish in jelly. Put the caviar on a sieve, rinse in cold water until the
roes are separated into single kernels and just before serving mix with the
mayonnaise. For poultry or veal rolls in jelly, stir into the mayonnaise,
according to the French style, about 3 spoonfuls of finely chopped boiled ham
first passing the ham through a sieve, then adding it to the mayonnaise.
58. Boiled Mayonnaise. No. 2. (Very nice and easily digestible.) Stir 4 raw
eggs, 3 spoonfuls of salad oil, 1spoonful of vinegar, salt, pepper and 8
spoonfuls of bouillon in a double kettle until thick, whip the sauce until it
has cooled somewhat and stir through it 4 tablespoonfuls of thick sour cream.
Another way is to take the yolks of 6 eggs, 2 spoonfuls of flour, 1 pint of
sweet cream, 4 spoonfuls of oil, 4 spoonfuls of vinegar, salt and pepper, and
stir until smooth, whip in a double kettle until thick and then pass through a
sieve. Butter is often used instead of oil in this mayonnaise, but does not
taste as well. Fine soup herbs, capers, cucumbers, etc., can also be used.
59. Sauce for Cold Grouse and Pork Rolls in Jelly. 2-3 tablespoonfuls of calves'
foot jelly or gelatine, 3-4 tablespoonfuls of olive oil, 3 tablespoonfuls of
tarragon vinegar or sharp wine vinegar and tarragon, peppermint and eschalots,
all finely chopped, white pepper and salt. Stir this all together until it is a
thick sauce and well bound.
60. Cumberland Sauce for Pig's Head, etc. Stir 1 teaspoonful of mustard with 1
tablespoonful of olive oil add 1/2 bottle of Burgundy, 1 large cupful of thick
brown sauce No. 2 or 3, and 6 ounces of currant jelly; whip the sauce until all
the ingredients are well mixed. Then add salt, pepper and lemon juice and put
the sauce into a cool place until wanted.
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