Mayonnaise Sauce
From Good Housekeeping summer cookery book, 1932
Use lemon juice instead of vinegar if preferred.
Presented as published in 1932. 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 Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 5. The excerpt below is the record exactly as published.
Mayonnaise Sauce Truffle Lettuce Gherkin ‘ Watercress Hard-boiled egg ; Remove the skin and bone from the salmon whilst it is still hot. Flake it witha fork. Prepare the lettuce and watercress, reserve the heart and best pieces of lettuce and shred the rest. Pick the watercress to pieces and reserve some of the tufts for garnishing. Arrange the salad in the bottom of the dish, then the salmon and Mayonnaise Sauce in layers, shaping to a dome or neat pyramid. Pour over the remaining Mayonnaise Sauce and decorate with gherkin, truffles, egg and cucumber cut into fancy shapes. Arrange the 14 THE KING OF FISH _ lettuce and watercress daintily round the base of the _ Mayonnaise, and, if possible, chill before serving. A whole cut of salmon may be boiled, skinned, cooled and masked with Aspic Mayonnaise Sauce, then with -aspic jelly and decorated, if preferred. MAYONNAISE SAUCE I gill (approx.) best salad 1 dessertspoonful white or oil chilli vinegar 4 teaspoonful made mus- 1 dessertspoonful tarragon tard vinegar 2 yolks of egg Salt and pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.