Mayonnaise Chaudfroid Sauce

Ingredients

• Put in a saucepan a half cup of milk
• four tablespoons dissolved Cox’s gelatine
• four tablespoons of mayonnaise dressing
• highly seasoned with lemon juice
• pepper
• salt
• six tablespoons of heavy cream

Method

1. 1

   Put in a saucepan a half cup of milk; add four tablespoons dissolved Cox’s gelatine; stir on ice until it gets cold.

2. 2

   Put in a saucepan four tablespoons of mayonnaise dressing highly seasoned with lemon juice, pepper, and salt; pour the milk with the gelatine to the dressing carefully and stir very fast; then, last, add six tablespoons of heavy cream.

3. 3

   This is a chaudfroid glaze for different kinds of cold entrees, cold dishes, and fish and meat appetizers, with the difference that if for fish, flavor with more lemon juice.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 72. The excerpt below is the record exactly as published.

Mayonnaise Chaudfroid Sauce Sauce au Chaudfroid de Mayonnaise Put in a saucepan a half cup of milk; add four tablespoons dissolved Cox’s gelatine; stir on ice until it gets cold. Put in a saucepan four tablespoons of mayonnaise dressing highly seasoned with lemon juice, pepper, and salt; pour the milk with the gelatine to the dressing carefully and stir very fast; then, last, add six tablespoons of heavy cream

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