Mayonnaise Salad
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Mayonnaise sauce can be colored with vegetable coloring for variety.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 145. The excerpt below is the record exactly as published.
mayonnaise salad of >any description, but of course no amount of written description would be equal to a lesson learned by seeing one done. Cer- tainly in this respect our French neigh- bours are far superiorto ourselves. There is a refinement of taste in French cooking which it is to be regretted English cooks do not more readily copy . I will now give a general outline of the best method of ornamenting mayonnaise salad. We will take the case of an ordinary lobster salad. First of all the lettuce should be thoroughly cleaned and dried, and placed at the bottom of the dish, and as much as possible formed into a mound in the middle. The whole meat of the lobster, or fish, or meat of any descrip- tion, is now placed on the top, and should be made as smooth as possible. Next with a silver knife or spoon the whole of the surface is masked over with the thick white creamy-looking sauce. Very often in making mayon- naise sauce at home the cook will not be able to get it sufficiently thick ; in the case of preserved mayonnaise sauce, however, there is no difficulty. It is made just the right consistency, and the whole surface can be masked over. Next take a small quantity of chopped parsley, about enough to cover a six- pence. Place the chopped parsley at the end of a knife and flip it, holding the knife about a foot above the salad. Let the little green specks fall naturally over the surface of the sauce. Next take an equal quantity of lobster coral and act in like manner. In ornament- H 08 CROSSE AND BLACKWELL'S ing the surface of sauce with green and red specks the cook should be careful not to overdo it. A very few will set off the appearance of the dish ; too much, however, will not improve it, as we do not wish to lose too much of the white surface. Next a few green capers can be stuck in the sauce lightly at in- tervals of an inch or an inch and a half apart. Then round the base of the white mayonnaise should be placed a I trellis-work of filleted anchovies (spe An- | chovies, TO Fillet’), which will greatly [ improve the appearance of the salad. | This can be placed alternately with cut pickled French beans. The base of the salad should now be ornamented with hard-boiled eggs cut in quarters. A more expensive but very pretty gar- nish can be made by placing plovers’ eggs round the edge of the salad. In ; addition to this a few stoned olives | should always be added to every mayon- ! naise salad (see Olives, to Stone). In j England it is a very common custom to | place slices of cucumber round the bases ! of salads. In the case of salmon salad j this is certainly an agreeable addition. With all kinds of salads made with meat I think a very great improvement is to place thin slices of pickled gherkins ' round the base of the salad. This is invariably the custom abroad, but it is not so common in England. In ornamenting mayonnaise salad, when it is possible, the last addition should be a few small crayfish
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Cook this with the app: pantry check, scaling, and the assistant.