Salad Dressings.
bowl, or in nests, mask the top with mayonnaise of the usual color, and sift the coral over the centre, leaving a ring of yellow around the edge.
Sauce Tartare.
Make a mayonnaise dressing, using tarragon vinegar. To each cup of dressing add one shallot, chopped fine, two tablespoonfuls, each, of finely chopped capers, olives and cucumber pickles, one tablespoonful of chopped parsley, and one-fourth a teaspoonful of powdered tarragon.
Sardine Mayonnaise.
Skin and bone three sardines and pound them to a pulp; sift the cooked yolks of three eggs and add to the pulp; work until smooth, then add to one cup of mayonnaise dressing.
Jelly Mayonnaise.
(Used for masking cold fish or salads, or as a garnish with forcing-bag and tube.)
To a cup of mayonnaise dressing beat in gradually from two tablespoonfuls to one-third a cup of chilled but liquid aspic. More seasoning may be needed. Apply to a cold surface, or chill before using with forcing-bag.
Livournaise Sauce.
To a cup of mayonnaise dressing add a grating of nutmeg, one tablespoonful of chopped parsley and the pulp of eight anchovies.
To prepare the anchovies, wash, dry, remove skin and bones and pound to a pulp in a mortar.
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