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Tartare Sauce (To half a pint of mayonnaise)

To half a pint of mayonnaise, add one-half tablespoonful capers, olives, gherkins and parsley, finely chopped. Boned fowl, cut into neat slices and dipped in liquid aspic, and served ice cold with a garniture of water cress, is an excellent entree. Cold boiled ham and smoked tongue are also in favor. These may be covered with a thin layer of chopped capers or pickled peppers.

Neat slices of cold boiled or braised beef, veal or lamb, seasoned with tarragon vinegar, minced chives and chervil, salt and pepper, encased in a circle of tomato jelly, also forms a pretty entree.