Mayonnaise
sauce is the most suitable for all fish salads. It
is made as foUows : — Beat the yolks of two raw
eggs until thick. Add a salt-spoonful of salt,
a salt-spoonful of pepper, a salt-spoonful of
mustard, haK a pint of oil, and a quarter of a
pint of vinegar✪ Mayonnaise Sauce. After the salt, i^epper, and
mustard, the oil should be added, in drops at
first, and afterwards in tea-spoonfuls, and the
sauce should be beaten a minute between each
addition. After every six tea-spoonfuls of oil
put in a tea-spoonful of vinegar. WTien
finished, the sauce should have the appearance
of thick cream. Taste it before serving, to
ascertain if the seasoning be agreeable. If the
mayonnaise is made before it is to be used, it
should be kept in a cool place. Time, an
horn- to prepare the salad. Probable cost, from
3s. to 5s. Suflicient for a dozen persons.
Lobster Salad (a German recipe), —
Arrange the lobster and the salad as in the last
recipe. Boil two eggs until quite hard. Let them
get cold, then cut the white part into slices, and
lay them on the top of the salad, with a table-
spoonful of bruised capers. Rub the yolks
smoothly with the back of a spoon ; mix with
them a raw egg, well beaten, a tea-spoonful
of mixed mustard, salt, pepper, and sugar, a
shallot finely minced, and four table-spoonfuls
of salad-oil. The oil must be added in very
small quantities at first, and the mixture well
beaten between each addition. When well
mixed and quite smooth, add one table-spoonful
of tarragon vinegar, and, if the sauce is not
sufficiently acid to suit the taste, add another
spoonful of white wine vinegar. Toast tliree
slices of the crumb of bread, cut them into
small triangular pieces, butter them, spread a
little caviar upon them, and put them round the
salad. Pour the sauce over, and serve. Time
to prepare, an hour. Probable cost, 3s. to os.
Sufficient for six or eight j^ersons.
Lobster Salad Dressing.— Sauce
mayonnaise, as given in the last recipe but one,
is the most suitable di'essing for lobster salad.
LOB
( 390 )
LOB
When oil is not liked, a dressing may be made as
follows :— Take the yolks of three eggs, which
have been boiled hard and allowed to become
cold. Eub them in a bowl with the back of a
silver spoon until quite smooth. Add one tea-
spoonful of mixed mustard, half a salt-spoonful
of pepper✪ Lobster Salad Dressing, one table- spoonful of cream, and a
table-spoonful of vinegar. Beat together until
thoroughly mixed. A few drops of oil may be
added or not. Time, a quarter of an hour to
prepare. Probable cost, 6d. Sufficient for two
or three persons.
Page 863 · 2 recipe records on this page
Presented as published in 1892. 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 sauce is the most suitable for all fish salads. It is made as follows : — Beat the yolks of two raw eggs until thick. Add a salt-spoonful of salt, a salt-spoonful of pepper, a salt-spoonful of mustard, haK a pint of oil, and a quarter of a pint of vinegar. After the salt, pepper, and mustard, the oil should be added, in drops at first, and afterwards in tea-spoonfuls, and the sauce should be beaten a minute between each addition. After every six tea-spoonfuls of oil put in a tea-spoonful of vinegar. When finished, the sauce should have the appearance of thick cream. Taste it before serving, to ascertain if the seasoning be agreeable. If the mayonnaise is made before it is to be used, it should be kept in a cool place. Time, an hour to prepare the salad. Probable cost, from 3s. to 5s. Sufficient for a dozen persons.
Lobster Salad (a German recipe), — Arrange the lobster and the salad as in the last recipe. Boil two eggs until quite hard. Let them get cold, then cut the white part into slices, and lay them on the top of the salad, with a tablespoonful of bruised capers. Rub the yolks smoothly with the back of a spoon ; mix with them a raw egg, well beaten, a tea-spoonful of mixed mustard, salt, pepper, and sugar, a shallot finely minced, and four table-spoonfuls of salad-oil. The oil must be added in very small quantities at first, and the mixture well beaten between each addition. When well mixed and quite smooth, add one table-spoonful of tarragon vinegar, and, if the sauce is not sufficiently acid to suit the taste, add another spoonful of white wine vinegar. Toast three slices of the crumb of bread, cut them into small triangular pieces, butter them, spread a little caviar upon them, and put them round the salad. Pour the sauce over, and serve. Time to prepare, an hour. Probable cost, 3s. to os. Sufficient for six or eight persons.
Lobster Salad Dressing.— Sauce
mayonnaise, as given in the last recipe but one, is the most suitable di'essing for lobster salad.
LOB
( 390 )
LOB
When oil is not liked, a dressing may be made as follows :— Take the yolks of three eggs, which have been boiled hard and allowed to become cold. Rub them in a bowl with the back of a silver spoon until quite smooth. Add one teaspoonful of mixed mustard, half a salt-spoonful of pepper, one table- spoonful of cream, and a table-spoonful of vinegar. Beat together until thoroughly mixed. A few drops of oil may be added or not. Time, a quarter of an hour to prepare. Probable cost, 6d. Sufficient for two or three persons.
Records on this page
Mayonnaise SauceLobster Salad Dressing