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.
Boiled Dressing for Chicken Salad.
Ingredients.