with Elizabeth Salad Foam

Press, Volume XCVII, Issue 28539, 19 March 1958, Page 2

with Elizabeth Salad Foam

Sometimes when an aspic, jellied salad or other cold meal is being served a very special mayonnaise is called for. Here is one that is as light and fluffy as whipped cream, and delicious, too, adding flavour as well as glamourising the meat It is economical, too, making a large quantity. This, however, is not a mayonnaise for storing, and should be made up just before the meal or within an hour of serving, as it then begins to lose its fluffiness and separate out. Left-over mayonnaise may 'be stored, and rewhipped before using when it will be equally delicious, but more liquid and will not regain its decorative fluffiness.

Salad foam: 1 tablespoon liquid cold mix meringue base, 3 tablespoons cold water, i tin (large) evaporated milk, 1 cup sugar. 1 teaspoon mustard, J teaspoon salt, J cup vinegar, pepper. Whisk 1 tablespoon of meringue base with 3 tablespoons cold water until very stiff. Add half a teaspoon of salt and I cuo of sugar and whisk together until blended and the mixture holds stiff peaks. Mix 1 teaspoon of mustard with a little chilled evaporated milk taken from half a tin. Put the remaining chilled milk into a chilled bowl and whisk until stiff. Whisk in the liquid mustard and a good shake of pepper. Combine both the stiff mixtures, together with t cup of vinegar and whisk together until well blended. Pile into glass bowls to serve. Left over mayonnaise should be stored in a preserving jar in the refrigerator and whisked again before using when it will be the consistency of thick cream.