Chapter IV · Cold Sauces and Compound Butters · No. 127
Built upon: No. 76Lent Chaud-Froid Sauce
127—Cleared Mayonnaise Sauce
Take the necessary quantity of Mayonnaise and gradually add to it, per one and one-half pints of the sauce, one-half pint of cold and rather firm melting aspic jelly—Lenten or ordinary, according to the nature of the products for which the sauce is intended.
Remarks.—It is this very Mayonnaise, formerly used almost exclusively for coating entrées and cold relevées of fish, filleted fish, escalopes of common and spiny-lobster, &c., which I have allowed the Lenten Chaud-froid (see remarks No. 76, Lent Chaud-Froid Sauce) to supersede.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 127, p. 50. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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