Irlandaise Sauce (Cold)

Method

Mix a quarter of a pint of shredded vegetables, such as new carrots, turnips, and cucumber, with a quarter of a pint of thick Mayonnaise sauce, a tablespoonful of tarragon vinegar, a quarter of a pint of stiffly whipped cream, a pinch of castor sugar, and a few drops of sap green; keep on ice until wanted.

Vegetables for Irlandaise Sauce

Cut the vegetables in shreds, put them into cold water with a pinch of salt; cook till tender, then strain and use when cold.

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