No. 1365 Mayonnaise à la Provençale.
Prepare a sauce as described in the last, quite plain, bruise half a clove of a garlic to a purée, which add to the sauce with twelve chopped olives, two of chopped gherkins, two of capers, and the fillets of a small anchovy cut in fine strips; this sauce may be used for any description of salad. There are many persons who, I am aware, have a great dislike to garlic, but as there are a great many also very fond of it, I have here given it as a bonne bouche.