Add the oil
until a clear spot is formed upon the egg, and then mix
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until smooth. Only a few drops can be added at first, but the quantity
may be gradually increased. The clear spot on the egg is an infallible
test of the right quantity of oil. If too much oil is added the
dressing will curdle. A few drops of lemon-juice and long beating
will usually make it right again. If this fails, set the bowl directly
on the ice in the refrigerator, and let stand for half an hour.
If it is still curdled, begin again with the yolk of another egg
and add the curdled mayonnaise by degrees to the new dressing.
When the mayonnaise is so thick that it is difficult to stir it,
add the juice of half a lemon, if desired.
MILANAISE SAUCE
Melt two tablespoonfuls of butter, add two chopped mushrooms and
two boned and pounded anchovies. Add two tablespoonfuls of flour
and cook until the flour is brown. Add one cupful of brown stock and
one tablespoonful each of sherry and vinegar drained from capers.
Cook until thick, stirring constantly, seasoning with salt, cayenne,
and made mustard. Simmer for twenty minutes, strain, add one
tablespoonful of capers, boil for five minutes, and serve.
MUSHROOM SAUCE
Prepare a Drawn-Butter Sauce according to
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directions previously given and add to it one cupful of chopped
cooked mushrooms.
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