No. 1363 Mayonnaise à la gelée en Ravigote verte.
Well pound two good handfuls of spinach in a mortar, and put it into a thick cloth over a dish, twist up the cloth as tight as possible, until you have extracted all the liquor, which put into a stewpan, and place over the fire, the moment it boils it will curdle, when pour it upon the back of a silk sieve, when cold take a spoonful of the green from off the sieve, which put into a basin with a good spoonful of chopped tarragon; have ready a good mayonnaise à la gelée (No. 1361), which put into the basin, mixing the whole lightly, but well together; it will be of a fine pistachio green colour, and is then ready for use where required. To make it red, use the spawn of lobster and omit the spinach. It requires to be extremely well seasoned.