Mayonnaise Sauce with Jelly and Jellied

In order to make this mayonnaise set a thin tin salad bowl on chopped ice containing one pint of white jelly (No. 103), add to it a pint of oil, a gill of tarragon vinegar, a little salt, and some white or red pepper. Stir the mixture well with an egg-beater being careful to remove all that adheres to the sides, then add little by little the juice of one lemon; also some chopped and blanched chervil may be advantageously added to the sauce.

Mayonnaise Sauce Jellied.-Use an ordinary mayonnaise (No. 606) with oil, pouring into it slowly some cold liquid jelly (No. 103). A jellied mayonnaise may also be prepared by whipping the jelly on ice and incorporating into it at the same time some oil and vinegar, exactly the same as for the egg mayonnaise.