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MAYONNAISE (a la Gelee)

The basis for this dish should be a firm savoury jelly. Aspic jelly is well suited for the purpose, and it may be adapted to any particular dish by dissolving and then adding the flavouring required. Take as much of the jelly as may be wanted, dissolve it in an enamelled saucepan, and whisk it to a white froth with double its quantity of good oil, and for a quarter of a pint of the jelly, when in a dissolved state, about half a dozen spoonfuls of tarragon vinegar, and of salt, pepper, and sugar, a tea-spoonful mixed, but half the quantity should be salt. Whisk all well, taking care to pour in the oil and vinegar, which should be added last, slowly and by degrees. When smooth and white like cream the mayonnaise is ready. It should be whisked over ice.