Egg Mayonnaise Sauce a la Brigitta / Sauce Mayonnaise d’C Eufs a la Brigitta

Step 1. cream sauce on ice; add to it the squeeze of an onion, stir until cold.

Step 2. When cold add mayonnaise dressing, chopped eggs, pepper, salt,

Step 3. and, last, two tablespoons of heavy whipped cream. This sauce is served with different cold egg and fish dishes. Tongue Mayonnaise Sauce a la Regina Sauce Mayonnaise de Langue a la Regina

Step 4. Make a sauce as above [see recipe Egg Mayonnaise Sauce a la

Step 5. Brigitta]; in place of egg use one cup of well-cooked smoked tongue; cut it in thin slices, shred it very fine [Julienne style]; add it to the

Step 6. dressing. This sauce is used for different cold egg and meat dishes. Vinegar Sauce a la Deciderie Vinaigrette a la Deciderie

Step 7. Put four spoons of Mazola oil in a saucepan on ice; add a tea¬

Step 8. spoon of Worcestershire sauce, two tablespoons of vinegar, a pinch

Step 9. of mustard, a squeeze of an onion, the yolks of three hard-boiled

Step 10. eggs [that have been pressed through a fine strainer], pepper and

Step 11. salt. Just before serving beat it until nice and creamy; add two M RS. E RI CS SO N H AM MO ND’S C OO K B OO K 91

Step 12. tablespoons of thick heavy mayonnaise dressing, one cup of

Step 13. white of eggs shredded in fine strips [Julienne style], and last add

Step 14. three spoons of whipped cream. This sauce is served with any

Step 15. kind of cooked fish, calf’s head, fresh tongues, sweetbreads, brains, etc.