Green Mayonnaise
This is a fine accompaniment to cold poultry, which must be cut into small pieces as for chicken salad, using only the white meat. To begin the mayonnaise. Put into a shallow pan the yolks only of three fresh eggs, having strained out the specks. Having beaten them till light and thick, add, by degrees, a half pint of salad oil, stirring it in gradually, so that no oil whatever is to be seen on the surface. Then add two table-spoonfuls of tarragon vinegar. Next a few drops of shalot vinegar, or a very small onion minced as finely as possible. If you have at hand any clear meat gravy (for instance, veal,) stir in two or three table-spoonsful. Add the grated yellow rind, and the juice of a lemon. Pound as much spinach as will yield a small tea-cupful of green juice. Give it a short boil up, to take off the rawness, and mix it with the mayonnaise. When cool, pour it over the dish of cold poultry.