Thick dressing

Usage examples of mayonnaise.

Mayonnaise dressing is used for meat, fish, some varieties of fruit, as banana, apple and pineapple, and for some vegetables, as cauliflower, asparagus and tomatoes.

When ready to serve, arrange the cups on shredded lettuce and fill with cooked asparagus tips, cold and mixed with mayonnaise or French dressing, as desired.

When set, with a hot spoon scoop out the aspic from the centre of each mould and fill in the space with a mixture of the vegetables and jelly mayonnaise, leaving an open space at the top to be filled with half-set aspic.

When ready to serve, prepare as lobster sandwiches with aspic, using fish in the place of lobster, and, if desired, sauce tartare in the place of mayonnaise.

Combine tofu, umeboshi vinegar or dulse, mayonnaise, celery, onion, bell pepper, pickle relish, water chestnuts, and chives in a medium-sized bowl.

Maus abhorred tea bags, pressure cookers, canned fruit cocktail, bottled mayonnaise, instant coffee, iceberg lettuce, monosodium glutamate, eggs poached in geometric shapes, New England boiled dinners, and anything resembling a smorgasbord, salad bar, or all-you-can-eat buffet.

Cover with mayonnaise dressing or Sauce Tartare, and surround with lengthwise quarters of hard-boiled eggs.

I should lay off those Snicker bars, those liverwurst sandwiches with gobs of mayonnaise and those Goddamned caramel sundaes.

Scoop out the centres of the artichokes and fill with mayonnaise, or with ravigote, tartare or tyrolienne sauce.

What could be easier than mushing up chicken wiff mayonnaise and filling Tom Thumb pastry shells?

It must have been ten minutes later, not more, and I had been having QUITE an enjoyable chat with my hostess, and had promised to lend her The Eternal City and my recipe for rabbit mayonnaise, and was just about to offer a kind home for her third Persian kitten, when I perceived, out of the corner of my eye, that Reginald was not where I had left him, and that the marrons glaces were untasted.

Cover with mayonnaise or cream dressing and garnish with hard boiled eggs and parsley.

Salads are reserved for luncheon, or supper, and are served with mayonnaise or cream dressing.

A fruit salad, with French or mayonnaise dressing, may be served as a first course at luncheon, or with the game or roast, though in the latter case the French dressing is preferable.

If the fish is to be served whole, remove the skin and fins, and, when thoroughly cold, mask with jelly mayonnaise or with a fancy butter.