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Jelly Mayonnaise


Instead of yolks of eggs, use aspic jelly as a medium to hold the oil; mix the sauce the same as the ordinary Mayonnaise. Or, to a cupful of aspic jelly or chicken aspic add a cupful of oil, one tablespoonful of vinegar (one half being tarragon if convenient), a few drops of lemon-juice, salt, pepper, and cayenne; stir together all at once, the jelly being warmed enough to be liquid. Place it on ice and stir until it begins to set; keep it in a cool place. This jelly softens easily. It is used to coat fish or meats, and should be put on when a little soft. It will then make a smooth and polished surface. Keep the meats coated with the jelly on ice until ready to serve. It is used also for salads in forms, or Russian salads.


The Century Cook Book (1901).


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