Imperial Mayonnaise

Ingredients

• 1/2 pint aspic or very clear pale jellied stock
• 2 spoonsful pure olive oil
• 1 spoonful sharp vinegar
• fine salt
• cayenne

Instructions

1. Pour half a pint of aspic or very clear jellied stock into a bowl.
2. Add a couple of spoonsful of the purest olive oil, one spoonful of sharp vinegar, a little fine salt, and a little cayenne.
3. Break up the jelly quite small using the points of a whisk made of osier-twigs.
4. Stir the ingredients well together.
5. Whisk them gently until they are converted into a smooth white sauce.
6. Keep the sauce in a cool larder, or place the bowl in a pan of cold water with saltpetre and sal-ammoniac roughly powdered thrown into it.
7. Serve heaped high in the centre of a salad.