Mayonnaise Jelly

Ingredients

• some pale aspic jelly
• a gill of salad-oil
• a dessert-spoonful of white vinegar
• a pinch of pepper
• a pinch of salt

Method

1. 1

   Put jelly in a saucepan with oil, vinegar, pepper, and salt.

2. 2

   Whip sharply for ten minutes, then put on ice.

3. 3

   Melt the jelly and whip over ice until it sets again.

Nutrition per serving

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 80. The excerpt below is the record exactly as published.

a pinch of salt. Work in then enough flour to make, with the addition of more water, as much batter as may be required ; it should be of the consistency of thick cream. Just before using, whisk into the batter the whites of two eggs and mix them lightly and thoroughly. This is for a rich batter ; for ordinary purposes it can be made with milk and no brandy. A simple batter can be made with four ounces of flour, with as much milk added as will make a thick batter ; stir in the white and yolk of one Qg% beaten to a froth, and leave it in a warm place for an hour. Panada Take some crumb of bread with as much boiling stock poured over it as it will absorb. MISCELLANEOUS 223 When moist, beat it with a fork ; add whatever seasoning is required ; put the bread into a saucepan with an ounce of butter, and stir over a gentle fire till it is dry and smooth and leaves the saucepan with the spoon. When cold, it is ready. Potato Croustades Boil the potatoes, rub them through a sieve, mix with a little milk and an ounce of butter, beat up well over the fire, and then place in a border-mould for a little while ; then turn out and brush over with white of egg and place in the oven for a few minutes. Royal- Icing Take twelve ounces of finely sifted icing sugar, whisk the whites of four eggs to a strong froth and stir in the sugar by degrees, beating it well the whole time. Mix in the strained juice of half a lemon and lay it on while the cakes or pastry are still warm, smoothing it over equally with a palette-knife, and then let it harden in a very cool oven. For pink-icing add a little cochineal, for coffee use a little Distil coffee essence, liquid chocolate for chocolate, and saffron essence for yellow-icing. 2 24 COOKERY A LA MODE Socles Wash one pound of the best rice and put it in a stewpan with half a gallon of water and a little salt ; boil over a very slow fire. When cooked, pound it in a mortar and mould it to the required shape. For hot dishes the socle should be egged over and put in the oven to colour it. For cold dishes spread the rice over with Montpellier butter, tomato, or anchovy, &c., according to what the dish is composed of. Syrup Put half a pint of water in a saucepan over the fire ; when it boils, drop in gradually a pound of sugar ; when the sugar is dissolved let it boil up hard. Remove the scum as it rises. When it is clear it will be ready. To flavour, use either liqueurs or essences. Mayonnaise Jelly Take some pale aspic jelly and put it in a stew- pan with a gill of salad-oil, a dessert-spoonful of white vinegar, and a pinch of pepper

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