There were individual daisy salads, formed by little mounds of chicken salad covered with yellow mayonnaise and surrounded by a fringe of petals cut from the whites of hard-boiled eggs.
The first course was grapefruit, then followed scalloped oysters garnished with lemon slices, chicken and mayonnaise salad, individual baked custards, and sunshine cake.
When ready to serve cut in thin slices and put on each a teaspoonful of mayonnaise dressing in which a little freshly grated horseradish and whipped cream have been stirred.
Dip shredded celery into mayonnaise dressing; lay the sliced meat on buttered bread, scatter shredded celery over it and press bread on top.
Salt them, spread on buttered bread, then spread lightly with mayonnaise dressing and make into sandwiches with brown bread.
This may be spread plain on buttered bread or it may be mixed with the ground yolks and whites of hard boiled eggs and mixed with mayonnaise dressing to a paste and spread between thin slices of buttered bread.
Drop a spoonful of mayonnaise on each and garnish with nasturtiums.
Lay on a lettuce leaf and serve with mayonnaise dressing capped with whipped cream.
If mayonnaise isn't liked bind together with soft butter, thick cream, lemon juice or prepared mustard.
Mix with a good mayonnaise dressing and spread between thin, buttered slices of bread.
Mix with mayonnaisesalad dressing and spread on buttered bread, cover with shredded lettuce and lay slice of buttered bread on top.
Flaked white fish, spread with minced shrimp mayonnaise and lettuce or minced celery is another.
Minced cooked chicken or veal, mixed with minced celery and then with mayonnaise dressing is the usual paste for meat sandwiches.
Add two olives, one pickle or gherkins, one tablespoon of capers and one tablespoon of parsley all chopped fine together, to one half pint of mayonnaise dressing or to hot hallandaise sauce.
Mix all lightly together and mix with mayonnaise salad dressing.
With cold veal serve mayonnaise of celery on lettuce hearts.
Cut in two diagonally and cover with 1 or 2 washed and dried Lettuce leaves, and with Mayonnaise dressing.
Fill center and cover outside with Mayonnaisedressing and sprinkle with 3 yolks hard-cooked eggs rubbed through strainer.
On lettuce place a layer of Sweetbread slices, cover with Slices of cucumber which have been dipped in Mayonnaise dressing and with 2 slices bacon free from rind, cooked until crisp.
Soak 1 tablespoon gelatin in 1/4 cup cold water, dissolve over hot water and add slowly to 1 cup mayonnaise dressing.
Make a nest of heart leaves of lettuce in center and fill with Mayonnaise dressing.
A cod mayonnaise is a good dish:-- Boil a large cod in the morning.
The mayonnaisewas fixed in ice, like Ninon's description of Sevigne's heart, 'une citronille frite a la neige.
For a green mayonnaise dressing, so much admired on salmon, use a little chopped spinach and finely chopped parsley.
Have your mayonnaisein a bottle, and dress the salad with it after sitting down, on a very slippery, ferny rock, at the table.
If one wishes to use prepared mayonnaise it is better to buy that which is sold at the grocers.
The gallant colonel was very busy embarking troops, but found twenty minutes' spare time, in which he concocted the most delicious Mayonnaise de homard I ever tasted, and which was partaken of by two Russian lady visitors.
Mayonnaise can be used if desired, but the lobster is excellent without it.
Six tomatoes, one-half cup of mayonnaise dressing, the crisp part of one head of lettuce.
When ready to serve, cut the tomatoes in halves, make twelve little nests with two or three salad leaves each, arrange on the dish, place half a tomato in each nest, put a tablespoonful of mayonnaise on each tomato and serve immediately.
Peel the tomatoes and put them on the ice until they are very cold; make the mayonnaise and stand it on the ice until wanted; wash and dry the lettuce.
A small portion of the mayonnaise mixed with the vegetables also is an improvement.
When ready to serve spread over it a thick mayonnaise dressing and garnish with slices of beet, cut in shapes, hard boiled egg and parsley; if made in summer a border of crisp lettuce leaves is an additional garnish.
When it had once assumed the pale opaque yellow that told her the mayonnaise had “come,” she added oil in rather larger quantities.
I am going to make a mayonnaise sauce, which I must show you another day.
Five minutes after this point the mayonnaise was as thick as butter in warm weather; a little more oil and it could no longer be stirred, for it clung to the spoon.
And at this actual moment, they loved salmon mayonnaise and crushed strawberries fully as much as any other manifestation of the delectable land.
Indian pickles in slices, and serving with a good white sauce mayonnaise (No.
Prepare as above, dress in a bordure upon the salad, sauce over with a mayonnaise à la gelée (No.
She had a mayonnaise spoon and a leaf of lettuce in her hand at the time, and still she did not look comic.
Serve on white lettuce leaves, with mayonnaise that has been colored with a little cranberry juice.
Fill with cold boiled peas and mayonnaise and put on green lettuce leaves.
Or else scoop out the centers of small yellow-skinned apples and fill them with a mixture of orange and apple, dressed with mayonnaise made with lemon juice for thinning and a flavoring of mustard.
Orange Salad Make mayonnaise with much egg yolk in proportion to other ingredients, and thin with cider vinegar.
Remove the yolks without breaking the whites; mash them and mix with chicken, chopped fine, and enough Mayonnaise to bind them.
Dress the smelts on a folded napkin, and serve withMayonnaise or with Tartare sauce.
A mixture of beets and potatoes with Mayonnaise is also used.
Pass separately either a French orMayonnaise dressing, or both.
Marinate the vegetables; then mix them with Mayonnaise made with jelly instead of eggs (see page 290).
Mix the celery with either French or Mayonnaise dressing, and garnish with lettuce leaves or celery tops.
Have it very cold, and just before serving pour over it a Mayonnaise made by the following receipt.
Packed in jelly glasses, and covered with wax paper, or the cover of a jelly glass, mayonnaise will keep a week or more in a cool place.
Put in the remainder of the eggs, cover with mayonnaise and sprinkle more cheese over all.
GRAPE SALAD--I Mix peeled and seeded white grapes with finely cut celery and broken walnut meats and serve on lettuce with French dressing made with lemon-juice, or Mayonnaise made without mustard and whitened with whipped cream.
Mix with finely cut celery, broken English walnuts, and Mayonnaise made without mustard.
Serve with French dressing made with wine, or Mayonnaise made without mustard, adding whipped cream if desired.
Shape into balls and serve on lettuce or endive with French or Mayonnaise dressing.
Serve on lettuce with French dressing made with lemon-juice, or Mayonnaise made without mustard and whitened with whipped cream.
Mix with Mayonnaisemade without mustard, fill the grapefruit shells, and serve on lettuce.
Sprinkle with finely chopped chives, and put a spoonful of mayonnaiseon each half.
Fill basket thus made with one tablespoon cold cooked chicken or sweet bread cut in small dice, mixed with one-half tablespoon small cucumber dice, and one teaspoon finely chopped celery moistened with cream or mayonnaise dressing.
To one tablespoon mayonnaise dressing add three-fourths teaspoon finely chopped capers, pickles, olives, and parsley, having equal parts of each.
Let stand two hours, again drain, and serve with or without mayonnaise dressing.
Chill, remove from mould, arrange on lettuce leaf, and garnish with mayonnaise dressing.
Remove from mould, place on lettuce leaf and serve with mayonnaise dressing.
Turn into an individual mould, chill, turn from mould, arrange on lettuce leaves, and garnish with mayonnaise dressing.
To add food material, a dressing, such as drawn-butter sauce or mayonnaise dressing, is usually served.
After being sliced and chilled, cucumbers are often combined with sliced onions and eaten with vinegar, salt, and pepper, or they are eaten alone or on lettuce, dressed with mayonnaise dressing.
Every salad given before is just as nice with mayonnaise as with French dressing, and you can try each one both ways; then there are these, which are better with mayonnaise.
Saratoga potatoes make a good border for lamb or roast beef, and cold peas mixed with mayonnaise are always delicious with either chicken or lamb.
After the soup, meat, and vegetables at dinner came the salad; for this Margaret almost always had lettuce, with French dressing, as mayonnaise seemed too heavy for dinner.
Chicken and Celery Sandwiches Mix chopped celery and chopped chicken, as much of one as the other, wet with French ormayonnaise dressing and spread.
Cut up the eggs, sprinkle all with salt, and add the mayonnaise and lay on lettuce.
A slice of tomato with a spreading of mayonnaise makes a nice sandwich.
Most people think mayonnaise is very difficult to make, but, really, it is as easy as baking potatoes, after you have once learned how.
Celery Sandwiches Chop the celery fine, mix with a French or mayonnaise dressing, and spread.
Olive Sandwiches Chop six olives fine, mix with a tiny bit of mayonnaise and spread.
Lobster andmayonnaise salads:-- "Sallet was born to do me good.
Mayonnaise of lamb:-- "Was never gentle lamb more mild.
Mayonnaise may be varied in many ways, sauce tartare being a favorite one.
When ready to serve, mix the whole with a mayonnaise sauce, leaving part to mask the top; or use the mayonnaise alone, without the first dressing of vinegar and oil.
Mayonnaise in its usual commercial formulations is acid enough to be mildly protective against harmful microorganisms.
French dressing 1/4 cup mayonnaise or salad dressing 1/8 teaspoon Cayenne pepper In a salad bowl toss together all ingredients and serve on lettuce.
Blend in mayonnaise flavored with curry powder and spoon back into pineapple shell to serve.
You should keep it cold until serving, but contrary to popular belief, mayonnaise itself isn't particularly dangerous from a food safety point of view.
Salt and pepper Vinegar Lettuce Mayonnaise Open a can of tuna fish, measure 1 cupful, and place in a bowl.
Mayonnaise mixers, which may be procured for making this dressing, make the work easier, but they are not at all necessary.
Although boiled salad dressing is not so great a favorite as the uncooked mayonnaise dressing, it has the advantage of being less expensive.
In addition to these uses, French dressing, as has been previously explained, may also be used to marinate salads before mayonnaise or other dressing is mixed with them.
French dressing Lettuce Mayonnaise 1 pimiento Cut the meat from the bones of a chicken and dice it.
Mayonnaise dressing Cut out the stem and blossom ends of the tomatoes and hollow out the center so as to leave a shell.
By using the cooked or the uncookedmayonnaise dressing as a basis and adding to it the ingredients listed here, a very delightful salad dressing, called Thousand Island dressing, is the result.
A dressing that is very similar both in texture and taste to the mayonnaise just explained and perhaps a little easier to make is known as cooked mayonnaise.
French dressing is without doubt the most suitable for combination salad, but mayonnaise or cooked salad dressing may be served with it if desired.
A French dressing or a mayonnaise dressing, as a rule, contains a sufficient proportion of some kind of oil to make the salad in which it is used somewhat high in fat.
Drain the dressing from the salad mixture, serve in a garnished salad bowl or on garnished salad plates, pour mayonnaise over the top, and garnish with strips of pimiento.
Serve with any desired dressing, but instead of adding the dressing to the salad put it in a mayonnaise bowl and allow each person at the table to add it.
Marinate with French dressing; put on lettuce leaves; cover with mayonnaise and garnish with lobster claws, olives, hard-boiled eggs and capers.
Well covered, thismayonnaise will keep for three or four weeks.
These rolls make excellent sandwiches, using for fillings either lettuce and mayonnaise, sliced or chopped ham, chopped seasoned cucumbers, egg and mayonnaise with very little chopped onion and parsley, or other filling desired.
Lettuce plain or combined with vegetables, cold meat, fish, or fruits may be used with French or Mayonnaise Dressing.
Serve on individual plates with a well-made mayonnaise dressing, and plain crackers, or thin slices of brown bread and butter.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "mayonnaise" in a variety of sentences. We hope that you will now be able to make sentences using this word.
