Put a quarter of a pint of melted aspic upon ice in a stewpan, which
keep whisking until becoming a white froth, then add half a pint of
salad-oil and six spoonfuls of tarragon vinegar, by degrees, first oil,
and then vinegar, continually whisking until it forms a white smooth
sauce, to all appearance like a cream; season with half a teaspoonful of
salt, a quarter ditto of pepper, and a little sugar, whisk it a little
more, and it is ready to serve; it is usually dressed pyramidically over
the article it is served with. The advantage of this sauce (which is
more delicate than any other) is, that you may dress it to any height
you like, and it will remain so for a long time; if the temperature is
not too hot it will remain hours without melting or appearing greasy.