No. 1361 Mayonnaise à la gelée.
Put a quarter of a pint of melted aspic upon ice in a stewpan, which keep whisking until becoming a white froth, then add half a pint of salad-oil and six spoonfuls of tarragon vinegar, by degrees, first oil, and then vinegar, continually whisking until it forms a white smooth sauce, to all appearance like a cream; season with half a teaspoonful of salt, a quarter ditto of pepper, and a little sugar, whisk it a little more, and it is ready to serve; it is usually dressed pyramidically over the article it is served with. The advantage of this sauce (which is more delicate than any other) is, that you may dress it to any height you like, and it will remain so for a long time; if the temperature is not too hot it will remain hours without melting or appearing greasy.