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White Mayonnaise

1/2 cup veal jelly 1 cup oil 6 tablespoons tarragon vinegar 1/2 teaspoon salt 1/4 teaspoon white pepper 1/2 teaspoon powdered sugar Dust of cayenne Set a bowl into a dish of cracked ice; pour the jelly into the bowl and whip to a stiff froth, add seasonings, then, a drop at a time, add the oil, beating constantly and alternating with vinegar. The sauce should be stiff enough to keep its form when dropped from a spoon.