Mayonnaise — The fundamental cold sauce. Four raw
yolks of eggs, a pinch of salt, fresh ground
pepper, and a teaspoonful of dry mustard and
the juice of half a lemon, briskly stirred till
amalgamated ; then gradually mix a bottle of
the best table oil, stirring quickly with an addi-
tional supply of juice of lemon occasionally.
The whole process should be executed under the
five minutes to obtain a thick creamy sauce.
If . a tablespoonful of boiling water or milk✪ Mayonnaise is
added lastly, the sauce will keep creamy longer.
230 The New Practical Cookery Guide.
Mayonnaise Russe — Mayonnaise as above, mixed with
tarragon vinegar, finely grated horseradish, and
a small quantity of dissolved aspic, and whipped
till froth✪ Mayonnaise Russev.
%}
Moreno — Mayonnaise sauce with puree of pimento
and tabasco.
Mousquetaire — Mayonnaise sauce with eschalot juice,
chive, cayenne, and dissolved veal glaze.
Mousseline — Mayonnaise with whipped cream.
New Yorkaise — Apple sauce and cranberry sauce
mixed.
Norvegienne — Mayonnaise sauce, made with pounded
hard volb of eggs and French mustard.
Oxford — Same as Cumberland, using orange juice
and rind, the latter grated, no lemon.
Prince de Galles — Vincent sauce and Gothic sauce
mixed.
Raifort — Finely grated horseradish mixed with salt,
cayenne, mustard, and vinegar, blended with
whipped cream.
Ravigotte — Vinaigrette sauce with fines lierbes,
chopped capers, gherkins, and a soupcon of
eschalots.
Remoulade — Tartare sauce mixed with French
mustard and anchovy essence.
Roosevelt — Puree of raw tomatoes mixed with puree
of apples, juice of lemon, slightly sweetened,
ginger flavour.
Russe — Mayonnaise mixed with puree of lobster and
puree of caviar and Worcestershire sauce.
Siberienne — Mayonnaise sauce mixed with anchovy
essence and finely grated horseradish.
Sauces.
231
Suedoise — Mayonnaise with French mustard, cream,
and finely grated horseradish.
Tartare — Mayonnaise sauce with flavour of eschalots,
chopped chive, tarragon, gherkins, capers, and
parsley.
Tyrolienne — Mayonnaise sauce with tomato puree.
TJdaipur (Indian paste) — Pounded anchovies, capers,
hard eggs, mustard and curry paste, sieved.
Universelle— Eschalot vinegar, ketchup, port wine,
cayenne, powdered sjDice, blended with anchovy
essence.
Valentine — As Suedoise with the addition of tarragon
and chervil.
Verte — Mayonnaise mixed with puree of tarragon,
chervil, chive, parsley, and watercress, sieved.
Vincent — Pounded hard eggs with tarragon, chervil,
chive, watercress and parsley, blanched sorrel
and spinach also pounded, sieved and mixed
with mayonnaise sauce and a little Worcester
sauce.
Chaud-froid Sauces.
Blanche (white) — Allemande sauce with chicken
jelly or dissolved aspic ; for fish, use fish veloute.
Brune (brown) — Demiglace with veal or meat jelly
or dissolved aspic or gelatine.
Mayonnaise — Mayonnaise sauce with dissolved aspic.
Mayonnaise containing gelatine or aspic, when
set, is apt to produce beads of oil on the surface.
To counteract this effect, a little, warm veloute
should be mixed with it.
Rouge (pink) — Veloute with tomato pulp and
dissolved aspic ; in some cases tomato sauce
only is used.
232 The New Practical Cookery Guide.
Rouge (pink) — Mayonnaise sauce with tomato pulp
and dissolved aspic or gelatine.
Verte (green) — Veloute and puree of tarragon,
chervil and spinach, with chicken jelly or aspic,
or Venitienne sauce.
Verte (green) — Mayonnaise with puree of tarragon,
chervil and spinach, and aspic.
Page 91 · 2 recipe records on this page
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mayonnaise — The fundamental cold sauce. Four raw yolks of eggs, a pinch of salt, fresh ground pepper, and a teaspoonful of dry mustard and the juice of half a lemon, briskly stirred till amalgamated ; then gradually mix a bottle of the best table oil, stirring quickly with an additional supply of juice of lemon occasionally. The whole process should be executed under the five minutes to obtain a thick creamy sauce. If . a tablespoonful of boiling water or milk is added lastly, the sauce will keep creamy longer.
230 The New Practical Cookery Guide.
Mayonnaise Russe — Mayonnaise as above, mixed with
tarragon vinegar, finely grated horseradish, and
a small quantity of dissolved aspic, and whipped
till frothv.
%}
Moreno — Mayonnaise sauce with puree of pimento and tabasco.
Mousquetaire — Mayonnaise sauce with eschalot juice, chive, cayenne, and dissolved veal glaze.
Mousseline — Mayonnaise with whipped cream.
New Yorkaise — Apple sauce and cranberry sauce mixed.
Norvégienne — Mayonnaise sauce, made with pounded hard yolks of eggs and French mustard.
Oxford — Same as Cumberland, using orange juice and rind, the latter grated, no lemon.
Prince de Galles — Vincent sauce and Gothic sauce mixed.
Raifort — Finely grated horseradish mixed with salt, cayenne, mustard, and vinegar, blended with whipped cream.
Ravigotte — Vinaigrette sauce with fines herbes, chopped capers, gherkins, and a soupçon of eschalots.
Remoulade — Tartare sauce mixed with French mustard and anchovy essence.
Roosevelt — Puree of raw tomatoes mixed with puree of apples, juice of lemon, slightly sweetened, ginger flavour.
Russe — Mayonnaise mixed with puree of lobster and puree of caviar and Worcestershire sauce.
Siberienne — Mayonnaise sauce mixed with anchovy essence and finely grated horseradish.
Sauces.
Suedoise — Mayonnaise with French mustard, cream, and finely grated horseradish.
Tartare — Mayonnaise sauce with flavour of eschalots, chopped chive, tarragon, gherkins, capers, and parsley.
Tyrolienne — Mayonnaise sauce with tomato puree.
TJdaipur (Indian paste) — Pounded anchovies, capers, hard eggs, mustard and curry paste, sieved.
Universelle— Eschalot vinegar, ketchup, port wine, cayenne, powdered spice, blended with anchovy essence.
Valentine — As Suedoise with the addition of tarragon and chervil.
Verte — Mayonnaise mixed with puree of tarragon, chervil, chive, parsley, and watercress, sieved.
Vincent — Pounded hard eggs with tarragon, chervil, chive, watercress and parsley, blanched sorrel and spinach also pounded, sieved and mixed with mayonnaise sauce and a little Worcester sauce.
Chaud-froid Sauces.
Blanche (white) — Allemande sauce with chicken jelly or dissolved aspic ; for fish, use fish veloute.
Brune (brown) — Demiglace with veal or meat jelly or dissolved aspic or gelatine.
Mayonnaise — Mayonnaise sauce with dissolved aspic. Mayonnaise containing gelatine or aspic, when set, is apt to produce beads of oil on the surface. To counteract this effect, a little, warm veloute should be mixed with it.
Rouge (pink) — Veloute with tomato pulp and dissolved aspic ; in some cases tomato sauce only is used.
232 The New Practical Cookery Guide.
Rouge (pink) — Mayonnaise sauce with tomato pulp and dissolved aspic or gelatine.
Verte (green) — Veloute and puree of tarragon, chervil and spinach, with chicken jelly or aspic, or Venitienne sauce.
Verte (green) — Mayonnaise with puree of tarragon, chervil and spinach, and aspic.
Records on this page
MayonnaiseMayonnaise Russe