Here is Carême’s receipt for it: “Take a good handful of chervil,
together with some tarragon, and a few cives. When these herbs have been
washed, put them into boiling water for five or six minutes, with a
little salt; after which, cool, drain, and squeeze them dry. Pound them
well, adding a spoonful of _Mayonnaise_ sauce; then pass the whole
through a sieve, and mix with the _Mayonnaise_ sauce. If you find it too
pale a green, add a little spinach prepared in the same way.”
It is more convenient and simple to add boiled and mashed green pease to
the sauce for coloring. The green _Mayonnaise_ is sometimes used to
spread over a cold boiled fish (marinated). The dish is garnished with
lettuce heads. Sometimes, for lobster or fish salads, the _Mayonnaise_
sauce is prepared red.