Mayonnaise

Ingredients

• a half pint of olive oil
• the yolk of one raw egg
• a third of a teaspoonful of salt
• about one tablespoonful of vinegar, or twice as much clear lemon juice

Method

1. 1

   Combine egg yolk, salt, and acid in a bowl.

2. 2

   Gradually add oil while stirring until thick.

3. 3

   Store in a cold place.

Nutrition per serving

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 22. The excerpt below is the record exactly as published.

mayonnaise. A variation of this is made by molding the cheese into balls and pressing the half of an English walnut meat on one side. STUFFED TOMATO SALAD. Firm, raw tomatoes may be hollowed out from the stem end and filled with a variety of edibles when to be served as a salad. Finely diced meat, well marinated; one or more cooked vegetables, raw cucumbers and onions, water- cress and celery, as well as any other greens or fruits which will accord in taste. When possible it is best to skin the tomatoes, and this 'may be done either by a quick scalding or peeling with a verv sharp knife. LAMB'S TONGUE SALAD. ILICB COLD BOILBO TONGUS; ARRANGB XT ON BLANCHED LBTTUCX AND TLACS STIFF MAYONNAXSB OM SACK SLXCB. IN CBNTBS OF DISH MOUND UF TOMATO JBLLY CUT INTO CUBJU. 82 TABLE TALK'S ILLUSTRATED COOK BOOK LUNCHKON DISH — recu'E on opposite page. WATER LILY SALAD— uciri on opposite paci. SALADS 83 LUNCHEON DISH. To one pint of cooked minced soup meat, veal, lamb or pork add one small onion, one tablespoonful parsley, three stalks celery, all minced very fine, then add two tablespoonfuls of melted butter and mix into a paste. Press into a mold and set on ice to chill. When ready to serve dip into hot water to loosen; invert onto a cold dish and wreathe with tomatoes sliced, and top with mayon- naise, to which add minced chives and four tablespoonfuls of froth from whipped cream. LILY SALAD. A sin:ple lunch salad is made with hard-boiled eggs. Shell them and cut into halves lengthwise. Cut the whites into long strips, arrange on lettuce leaves like pond lily petals, and in the center of each drop a little of the yolk, pressing it through a fine sieve. If a couple of the shelled eggs are dropped into beet vinegar for a few days the whites will be tinted a pretty pink, which in this salad will show to advantage. '■ 4»> ■ ^^^MA r - ^^-jLi%%i * * , S\^^ ^^^ig^^s^ MARIGOLD SALAD. ANY VEGETABLE, FISH OR MEAT SALAD IS MOUNDED UP ON A LETTUCE NEST; THEN COVERED WITH A MAYONNAISE. PETALS CUT FROM HARD BOILED EGGS STEEPED IN WATER COLORED WITH SAFFRON ARE ARRANGED AROUT CENTERS CUT FROM OLIVES. 84 TABLE TALK'S ILLUSTRATED COOK BOOK ITALIAN SALAD — EBCiri oir opfosztb page. SALADS 85 YANKEE SALAD. This salad may aptly be termed Yankee, since all its ingredients are home- grown vegetables — peas, cucumbers, beans, spinach, radishes and lettuce. The dressing is made with apple vinegar^ olive oil and salt. ♦ ITALIAN SALAD. Mold cooked macaroni in tomato jelly ; when serving, fill the center with a mixture of cooked chopped clams, macaroni and celery moistened with mayon- naise. Garnish with sliced pimolas and lettuce. LOBSTER SALAD WITH SERVICE. LOBSTER SALAD. Plunge the lobster head downward, into a kettle containing sufficient warm water to completely submerge it. Cover, bring quickly to the boil, add one tablespoonful of salt, and boil thirty minutes for a lobster weighing under two 86 TAlil.K TALK'S ILLUSTRATED COOK BOOK pounds. When done, take from the water and set aside ; when cold enough to handle, break apart the tail and body, using a twisting motion; twist off the claws, and remove the body from the shell. Carefully lay aside th« green fat, and coral ; remove the stomach, which is directly under the head, and the woolly gills; break open the body, and pick out the meat, crack open the claws, and remove the meat. Cut the soft shell on the under side of the tail, and draw out the meat. On the under side and running the entire length of the tail, is the intestine, which may be white, red or black in color ; remove and add the meat to that already laid aside. Cut all in pieces about one half inch in size, and marinate with a French dressing. This may be done some time before it is served. Arrange on lettuce leaves, and garnish with mayonnaise. Or the back and tail shells may be fitted together, lined with the lettuce leaves, the salad laid in, and the best looking claws used in addition to the other garnishes. FRENCH DRESSING. In a saucer or small shallow bowl place a half teaspoonful of salt, one- quarter of a teaspoonful of black or white pepper and four table spoonfuls of olive oil. Stir occasionally until the salt is partly dissolved, then add, a few drops at a time, one tablespoonful of plain or tarragon vinegar. Stir briskly and constantly in one direction, being careful that each addition of vinegar is thor- oughly emulsified or blended before the next is dropped in. When done the mixture will be a little thicker than at first, will be of a grayish tint, and no drops of vinegar can be seen. This dressing must be used as soon as made, as it quickly separates. When shredded cabbage is to be added to the salad it will be found advisable to add a tiny pinch of dry mustard to this mixture. Where sliced or chopped raw onion is objected to as an ingredient of a salad the necessary onion flavor may be had by adding half a teaspoonful or more of strained onion juice to the dressing. MAYONNAISE. For a small quantity allow a half pint of olive oil, the yolk of one raw eggj a third of a teaspoonful of salt, a dash of cayenne and about one tablespoonful of vinegar, or twice as much clear lemon juice

Cook this with the app: pantry check, scaling, and the assistant.