A Swiss Mayonnaise from Modern Cookery for Private Families by Eliza Acton
Beat half a pound of butter to a cream, and then add it very gradually to the hard-boiled yolks of six fresh eggs which have been cut into quarters, separated carefully from the whites, and pounded...
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Ingredients
- fresh salad
- french mayonnaise
- lobster
- turbot
- lobster-coral
- fish-salad
- essence of anchovies
- anchovy butter
- white sauce
- butter
- mayonnaise
- manner
- vinegar
- salt
- fresh eggs
- cream
- salad oil
- paste
- parsley
- lettuces
- wings
- chickens
- cayenne
- fresh lemon-juice
- eggs
- fowls
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