Proceed precisely as in the last, but adding half a spoonful of fresh chopped parsley, half a one of finely chopped eschalots, and one of finely chopped fresh tarragon and chervil.
No. 1363. Mayonnaise à la gelée en Ravigote verte.
Well pound two good handfuls of spinach in a mortar, and put it into a thick cloth over a dish, twist up the cloth as tight as possible, until you have extracted all the liquor, which put into a stewpan, and place over the fire, the moment it boils it will curdle, when pour it upon the back of a silk sieve, when cold take a spoonful of the green from off the sieve, which put into a basin with a good spoonful of chopped tarragon; have ready a good mayonnaise à la gelée (No. 1361), which put into the basin, mixing the whole lightly, but well together; it will be of a fine pistachio green colour, and is then ready for use where required. To make it red, use the spawn of lobster and omit the spinach. It requires to be extremely well seasoned.
No. 1364. Mayonnaise ordinaire.
Put the yolks of two fresh eggs in a basin, with the yolk of one hard-boiled one, rub through a hair sieve, add two saltspoonfuls of salt, and one of white pepper, stir round with the right hand with a wooden spoon, holding a bottle of salad-oil in the left, dropping it in by degrees, continually stirring, when becoming a little thickish, add a couple of spoonfuls of common vinegar, by degrees, still keeping it stirred, then more oil, proceeding thus until you have used a pint of oil and four or five spoonfuls of vinegar, having, by constantly working it, formed a stiffish cream-looking sauce, perfectly smooth; this sauce being used for salads, requires to be rather highly seasoned, as it affords the seasoning for salad, volaille, &c.; mayonnaise aux fines herbes, ditto en ravigote verte, are made as above, adding the herbs, or herbs and spinach as in the two preceding. Should the sauce curdle in making, the operation must be again commenced, putting the yolk of an egg in a basin, stirring in carefully a little oil and vinegar, and when forming a smoothish paste, stir in the curdled sauce by degrees until the whole has become very smooth. Always choose a cool place to make it in.
No. 1365. Mayonnaise à la Provençale.
Prepare a sauce as described in the last, quite plain, bruise half a clove of a garlic to a purée, which add to the sauce with twelve chopped olives, two of chopped gherkins, two of capers, and the fillets of a small anchovy cut in fine strips; this sauce may be used for any description of salad. There are many persons who, I am aware, have a great dislike to garlic, but as there are a great many also very fond of it, I have here given it as a bonne bouche.
No. 1366. Montpellier Butter.
Boil six eggs quite hard, when cold take out the yolks, which put into a mortar with four anchovies well washed, two spoonfuls of capers, six gherkins, a little salt and pepper, a spoonful of tarragon and chervil, and one of parsley, pound all well together (adding the yolk of a raw egg) until it forms a stiffish paste; then add by degrees a pint of oil (keep mixing with the pestle), moistening occasionally with vinegar, add a spoonful of the colouring from spinach prepared as (No. 1363), to give it a nice colour, rub it through a hair sieve into a basin, put it upon the ice, and when firm it is ready to use where directed; a quarter of the above only may be prepared if no more is required.