Dry some lobster coral; pound it to a powder and rub it through a sieve; mix it with a little lemon-juice and add it to the Mayonnaise. Use a little carmine color if deeper shade is wanted. Or, color with well-strained tomato purée.
JELLY MAYONNAISE
Instead of yolks of eggs, use aspic jelly as a medium to hold the oil; mix the sauce the same as the ordinary Mayonnaise. Or, to a cupful of aspic jelly (see page [321]) or chicken aspic add a cupful of oil, one tablespoonful of vinegar (one half being tarragon if convenient), a few drops of lemon-juice, salt, pepper, and cayenne; stir together all at once, the jelly being warmed enough to be liquid. Place it on ice and stir until it begins to set; keep it in a cool place. This jelly softens easily. It is used to coat fish or meats, and should be put on when a little soft. It will then make a smooth and polished surface. Keep the meats coated with the jelly on ice until ready to serve. It is used also for salads in forms, or Russian salads (see [receipts]).
MAYONNAISE WITH ARROWROOT
Smooth a tablespoonful of arrowroot in cold water; stir it over the fire until it becomes smooth, clear and firm like starch; when a little cooled, add salt, pepper, mustard, and two or three yolks, and beat until smooth; when cold add oil as in regular Mayonnaise. This mixture will not curdle.
TARTARE
(FISH AND COLD MEATS)
To a cupful of Mayonnaise made with mustard, add one tablespoonful of capers, three olives, and two gherkins, all chopped very fine; also the juice expressed from some pounded green herbs, as in green Mayonnaise or Ravigote (see [above]); or chop the herbs fine and mix them in the dressing. A good Tartare sauce can be made by using tarragon vinegar and a little onion-juice when mixing the Mayonnaise, and adding parsley and capers, both chopped very fine, just before serving it.
AGRA DOLCE
(SOUR SWEET)